Home
Ingredient
Japanese Leek & Shimeji Mushrooms with Scrambled Egg
Introduce
Chef :
cookpad.japanJapanese Leek & Shimeji Mushrooms with Scrambled Egg
I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.
Ingredient
1/4 bunch
Shimeji mushrooms
1
Egg
1/2 tsp
Dashi stock granules
1/2 tbsp
Vegetable oil
1 tbsp
Sake
1 pinch
Salt
Cooking instructions
* Step 1
Cut the Japanese leek in 1 cm wide diagonal slices. Remove the base from the shimeji mushrooms and tear them apart. Add vegetable oil to a frying pan, turn on the heat, and cook the leek and shimeji.
* Step 2
Break 1 egg into a bowl. Add the dashi granules and mix.
* Step 3
Once the leek from Step 1 has become transparent, pour in the sake and steam for 1 minute.
* Step 4
Pour in the beaten egg from Step 2. When the egg has cooked and become fluffy, turn off the heat. Don't move around the egg too much until it has cooked.
* Step 5
Stop the heat and season with a tiny pinch of salt to finish. This tastes great cooled too, so you could pack in your bento!
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic