Asparagus & Egg Mazegohan

Name: How to cook Asparagus & Egg Mazegohan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Asparagus & Egg Mazegohan

My ‘Asparagus Butter Takikomigohan’ is delicious, but Asparagus turns quite soft as it is cooked with Rice. Then I created this Mazegohan version. Asparagus is mixed with cooked Rice, so it retains crunchiness. It is Butter & Soy Sauce flavoured. I am very happy with the result.

Ingredient

Food ration :

4 servings

2 cups

(*180ml cup) Japanese Short Grain Rice

400 ml

Chicken Stock *OR Stock of your choice

1/4 teaspoon

Salt *add more or less, only if the stock is not salted

20 g

Butter

Eggs

1 clove

Garlic *finely chopped

200 g

Asparagus *trimmed, cut into 1cm pieces

1 tablespoon

Soy Sauce

Cooking instructions

* Step 1

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few times until water flows through clear. *Note: I do this always, but it is up to you.

* Step 2

Drain the rice and place into the cooker’s inner pot. Add Chicken Stock (OR stock of your choice), lightly season with Salt if required, and press ‘COOK’ button to start cooking.

* Step 3

When Rice is cooked, whisk Eggs and season with Salt and Pepper, heat 5g Butter in a frying pan over medium low heat, cook Egg into small pieces, and add to the cooked Rice.

* Step 4

Add 20g Butter to the frying pan, and cook Garlic and Asparagus. When cooked, remove from the heat. Add Soy Sauce and combine, then add to the cooked Rice.