Shiitake and Egg Rice Bowl
Shiitake mushrooms add savory flavor to this simple rice bowl. Let the eggs set gently in the soy broth rather than stirring constantly.
Ingredients & seasoning
Main ingredients
- Cooked rice200g
- Fresh shiitake mushrooms80g
- Eggs2
- Onion50g
Seasoning
- Soy sauce1 tbsp
- Sugar1 tsp
- Water100ml
- Cooking oil1 tsp
To finish
- Green onion10g
- Sesame oil0.5 tsp
Method
- 01
Trim tough mushroom stems and slice. Slice onion, chop green onion, and beat eggs.
- 02
Heat cooking oil. Saute mushrooms and onion over medium heat for 2 minutes.
- 03
Add soy sauce, sugar and water. Simmer for 2 minutes until vegetables soften.
- 04
Pour in eggs. Cover on medium-low for 3 minutes or until fully set. Add green onion and sesame oil; serve over warm rice.