Heat a medium size saucepan over medium heat, add vegetable oil and saute shallot and ginger for 1-2 minutes, add mushrooms and saute for a further 4-5 minutes until the mushrooms are golden brown.

Once cooked remove mushrooms and transfer to a small mixing bowl, season with salt and light soy sauce and set aside.

In a large mixing bowl add eggs, sesame oil and mirin. Whisk together using chopsticks trying to not aerate the eggs until combined and set aside.

After the stock has steeped remove and discard dried shitake and konbu, add bonito flakes and return to the stove, bring to the boil then remove from heat and set aside for 5 minutes.

Pass the stock through a fine mesh sieve set over a set of scales and weigh out 375gm. Combine the stock with the egg mixture using chopsticks again and then pass the entire mixture through a fine mesh sieve.

Pour the mixture into ramekins set on a perforated baking tray and place into a pre-heated oven steam setting 90˚C for 12-14 minutes or until just set.

Once cooked remove from the oven and top each ‘custard’ with sauteed shitake mixture and shredded nori and serve warm.