Step 1

Place mushrooms in a medium bowl and pour in 1½ cups hot water to cover. Let sit 30 minutes to rehydrate.

Step 2

Squeeze out rehydrated mushrooms over bowl to catch soaking liquid; thinly slice mushrooms.

Step 3

Add eggs and hon-dashi to bowl of mushroom soaking liquid and whisk to combine. Strain through a fine-mesh sieve into a heatproof serving bowl (you will steam and serve from this bowl) to remove bubbles. Using a spoon, skim off any remaining bubbles, then gently sprinkle mushrooms over egg mixture.

Step 4

Place a steaming rack or basket in a large pot with a lid (make sure your bowl will fit in the pot when covered with lid). Pour in water to come 2" up sides of pot and bring to a simmer over medium heat. If using a Tatung steamer instead, add 1 cup water to steamer.

Step 5

Carefully place bowl with egg mixture into steamer and cover immediately, leaving lid slightly askew for steam to escape. Reduce heat to medium-low and steam, adjusting heat as needed to keep water at a gentle boil, until egg mixture is set and jiggly when shaken, 12–15 minutes. If using a Tatung steamer, place bowl with egg mixture in steamer and cover with lid, propping open with a folded paper towel. Press cook switch and wait until switch bounces back, about 15 minutes.

Step 6

Carefully remove bowl from steamer (use a hot dish clip or heatproof gloves). Top steamed eggs with soy sauce, scallion, and chili crisp as desired.