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Ingredient
Asian Mushrooms & Egg Rice Bowl
Introduce
Chef :
Hiroko ListonAsian Mushrooms & Egg Rice Bowl
In Melbourne where I live, more and more Asian Mushrooms are becoming available. A local green grocer near my home sells a huge variety of Asian Mushrooms and I am happy. Today I used those delicious Mushrooms to make this rice bowl. I used Sugar, Mirin and Soy Sauce to season it. It’s a typical Japanese rice bowl dish. It took me 5 minutes to cook.
Ingredient
Food ration :
1 ServingCooking time :
5 minutes
1/2 tablespoon
Oil
1/2 teaspoon
grated Ginger
1 teaspoon
Sugar
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
2 tablespoons
Water
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl.
* Step 2
Prepare Asian Mushrooms. Clean, and tear OR cut into the size that is easy to eat. Slice Spring Onion diagonally. Whisk Egg in a bowl. Prepare everything before you start cooking.
* Step 3
Heat Oil in a small frying pan over medium high heat, cook Asian Mushrooms. Some Mushrooms can be cooked very quickly, add them accordingly if you use multiple types.
* Step 4
Add Spring Onion, stir, then add the Sauce. Pour over the whisked Egg, cover with a lid, and cook until Egg is softly cooked.
* Step 5
Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy.
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