Nira (garlic chives) and shiitake mushrooms are quickly simmered in kombu & shiitake dashi-based broth, then finished with eggs. I like the very soft and slightly runny stage of the eggs, so let it cook for a short time once the eggs are added. This dish is great as an appetizer (served as a soup), side dish, or I also like to pour over rice. If you can’t find nira, you can substitute it with spinach or pea shoot. You can also add rehydrated dry shiitake used to make the dashi for extra flavor and texture.
Vegan optionThis is a vegan dish.
EquipmentClassic-style Donabe (Small: 0.8-qt/ 800 ml or larger)
Servings2 as a side dish
- 1 1/4 cups (300 ml) kombu and shiitake mushroom dashi or your choice of stock
- 2 tablespoons sake
- 1 1/2 teaspoons mirin
- 1 1/2 tablespoons white tamari (can substitute with usukuchi shoyu/ light-color soy sauce)
- 2 oz (50 g) nira (garlic chives), cut into 1 1/4″ (3 cm)-long
- 3 medium shiitake mushrooms, trimmed and thinly-sliced
- 2 large eggs, whisked
- Sansho powder, for serving
- Combine the dashi, sake, mirin, and white tamari in a donabe, and bring to a simmer over medium-heat. *If you would also like to add the rehydrated dry shiitake used to make the dashi, very thinly slice them (discard the caps) and heat together with the broth.
- Add the nira and shiitake, and bring back to simmer.
- Gently drizzle in the eggs. Cover with lid and turn off the heat. Let it sit for 1 minute or until the egg is cooked to your desired consistency.
- Serve into individual bowls at the table with a sprinkle of sansho, if you like.
As soon as the nira and shiitake start to simmer, gently drizzle in the eggs.
Dish is ready as soon as the eggs are cooked to your preferred doneness.
I love to serve it with aromatic sansho powder.