Asian Mushroom Rice Bowl

Name: How to cook Asian Mushroom Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Asian Mushroom Rice Bowl

Mushroom lovers love all types of mushrooms. I love European mushrooms and Asian mushrooms. More and more stores in Melbourne are selling wider variety of mushrooms these days. Today I used Shiitake, Shimeji and Enoki to make this delicious rice bowl dish.

Ingredient

Food ration :

1 serving

160-180 g

Asian Mushrooms *Today I used Shiitake, Shimeji and Enoki

10 g

Butter OR 1/2 tablespoon Sesame Oil

1 clove

Garlic *finely chopped

2 tablespoons

Sake (Rice Wine)

1 tablespoon

Soy Sauce

serving Cooked Rice *warmed

1/2

Spring Onion *finely shopped

Boiled Egg *optional

Cooking instructions

* Step 1

I recommend to use multiple types of Asian Mushrooms. Clean, and cut or tear into small pieces.

* Step 2

Heat Butter (OR Sesame Oil) and Garlic in a frying pan, you may wish to add some Chilli Flakes, and cook Mushrooms. Sprinkle with Sake that will help cooking process and also adds umami. *Note: If you use Enoki, add it last.

* Step 3

When Mushrooms are softened, add Soy Sauce and combine. *Note: If you like Oyster Sauce, you can use it instead of Soy Sauce, OR both.

* Step 4

Half fill a bowl with warm Cooked Rice and cover it with Mushroom mixture. Sprinkle with finely chopped Spring Onion. Add a protein such as Boiled Egg and enjoy.

Note: if there is a photo you can click to enlarge it