Instructions
Follow the steps and taste along the way.
Prepare the cucumber and tofu
Cut the cucumber into thin half-moons. Toss it with the rice vinegar, sugar, and 1 g of salt, then set aside. Cut the tofu into approximately 1.5 cm cubes and divide it between two heatproof bowls.
Mix the egg base
Whisk the eggs with 300 ml of water, 1.5 g of salt, and the black pepper just until combined, without creating foam. Strain the mixture through a fine-mesh sieve into the bowls over the tofu. Loosely cover the bowls with foil.
Steam the egg custard
Pour water into a pot to a depth of approximately 3 cm and bring it to a gentle simmer. Place the bowls on a steamer insert or an inverted plate so they are not sitting directly in the water. Cover the pot and steam over low heat for 12 to 15 minutes. The custard is ready when the center is still slightly springy, but the liquid is no longer raw.
Sear the mushrooms and toast the bread
Slice the mushrooms. Heat the rapeseed oil in a pan, add the mushrooms in a single layer, and cook for 5 to 7 minutes. First, leave them undisturbed to brown, then stir occasionally until the released liquid has evaporated and the edges are golden. Stir in the soy sauce and sesame oil. Toast the bread in a toaster or in a dry pan.
Finish and serve
Finely chop the spring onion. Top the steamed egg custard with the seared mushrooms and spring onion. Serve immediately with the drained cucumber and toasted bread; the pickled cucumber balances the mild custard and savory mushrooms.
