Microwave Steamed Eggs

Crack the eggs into a bowl. Whisk together with the dashi or stock, soy sauce, mirin and sugar. Place a strainer over another bowl and strain the egg mixture through – this will ensure silky eggs. Thinly slice the spring onion.

Pour the eggs into a large enough microwave-safe bowl, remove any foamy bits and put in the microwave. Cook the eggs on 500W for 7-10 mins. After 5 mins, the custard should start setting. Cook in bursts of 30 seconds until ready.

Drizzle the silky eggs with some chilli crisp and the soy sauce, then scatter the spring onions on top.