Silky Steamed Egg with Shrimp and Golden Corn

Gather all required items (separate the shimeji mushrooms, slice the shiitake mushrooms, devein the shrimp, and shred the scallion).

Beat the eggs and season with soy sauce and mirin; pour in the broth and mix well.

Strain the egg mixture through a fine-mesh sieve and pour it into your serving containers.

Add the shimeji mushrooms and sweet corn kernels into the egg mixture, cover with plastic wrap, and steam for 18 minutes.

Blanch the shrimp and shiitake mushrooms until cooked. Remove the steamed egg from the heat, top with the cooked shrimp, mushrooms, scallion, and a few extra sweet corn kernels to finish.