taiwan

These savory and oh-so-simple steamed eggs are the definition of cozy comfort food.

Silky Steamed Eggs With Mushrooms

shiitake mushrooms, rinsed to remove any grit

eggs

instant dashi powder (we like Ajinomoto)

These silky, savory, and warming steamed eggs are a simple comfort food I grew up eating in Taiwan. There are many versions of the dish yielding different textures and flavors, but my recipe calls for just three ingredients: eggs, rehydrated dried shiitake mushrooms, and hon-dashi, or instant dashi powder. This recipe serves 4 as part of a larger meal, but you can easily make a snack-size portion using fewer eggs. I like to eat it with plain steamed rice and a stir-fried vegetable or as a side with congee.
To make steamed eggs at home you’ll need a lidded pot that can fit a steaming rack or basket, or a Tatung steamer (a piece of equipment I can’t live without)—plus a heatproof bowl. I suggest serving your perfectly jiggly eggs topped with a touch of soy sauce, chili crisp, and scallions to brighten them up, but you can be creative and experiment with XO sauce, black vinegar, and sacha sauce as well. —Jessie YuChen

Bon Appétit

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

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

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.

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.

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.

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.

Salty, creamy preserved egg yolks come together with butter and a dash of sumac for a rich and tangy popcorn dish you will love!

Salted Egg Yolk Popcorn (From Salt-Cured Yolks)

salt-cured egg yolk, (finely grated)

popcorn kernels

neutral oil, (or enough to coat the kernels)

tsp white sugar, (divided)

Tbs butter, (melted)

tsp sumac ((optional))

Using a microplane zester or a box grater on the finest setting, grate approximately one half of your salt-cured egg yolk. You should have about 1 heaping tablespoon of grated yolk.

Place popcorn kernels and oil in a large saucepan and swirl until all the kernels are coated. Place a lid over the mixture and set to medium high heat, cooking until most of the kernels have stopped popping. This should take between 4-10 minutes.

While the popcorn is popping, melt the butter in the microwave or on the stove top. Place 1 teaspoon of sugar and the grated egg yolk into your mortar and pestle. Combine until the sugar is incorporated and you have a paste, not chunks. Add the remaining teaspoon of sugar into the hot butter and stir until dissolved. Add the egg yolk paste to the sugar and butter mixture, and stir to combine. The mixture should form a loose sauce.

When most of the popcorn kernels have finished popping, remove from heat and immediately pour the popcorn into a large, wide bowl. Drizzle the sauce over the kernels evenly and mix with a wooden spoon to distribute. Sprinkle the optional sumac over the kernels and serve immediately.

This delicate poached pork is a staple of Taiwanese beer hall cuisine.

Garlic Sliced Pork

pork

scallions,

ginger,

cucumber,

Tbsp. Taiwanese soy paste (see headnote)

sugar

garlic clove, finely chopped, plus more for garnish

sesame oil

chili oil

To a large pot set over high heat, add the pork belly, scallions, and ginger; cover with water and bring to a boil. Cover with a lid, turn the heat to medium, and simmer until the pork begins to change color, about 5 minutes. Remove from heat and leave the pork in the pot until the thickest part of the meat reads 145°F on an instant-read thermometer, 10–15 minutes. Transfer to a colander to drain and briefly rinse the pork, then set aside to cool to room temperature. Remove and discard the ginger and scallions.

Make the sauce: In a small bowl, whisk together the soy paste, sugar, garlic, and 2 tablespoons of water until the sugar is fully dissolved. Stir in the sesame oil and chili crisp, add more water and sugar to taste and set aside. (The sauce can be stored for up to 2 weeks in the refrigerator.)

On a serving platter, arrange the cucumber in a flat layer. Thinly slice the pork and fan it over the cucumber, then pour the sauce evenly over the pork. Garnish with more garlic and serve.

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Silky Steamed Eggs With Mushrooms

Salted Egg Yolk Popcorn (From Salt-...

Garlic Sliced Pork

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Silky Steamed Eggs With Mushrooms

Salted Egg Yolk Popcorn (From Salt-...

Garlic Sliced Pork

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