Ingredients
- 2 dried shiitake mushrooms
- 150ml water
- 2 eggs, lightly beaten
- 1 tsp vegetable oil
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Obento Mirin Seasoning
- 1/4 onion finely sliced
- 1/2 tsp sugar *optional, if you prefer a sweeter flavour
- To Serve:
- 1 cup cooked Japanese rice
- Spring onion, thinly sliced, for garnish
- Japanese seven spice (shichimi togarashi) - optional, to taste
- Nori thinly sliced - optional, to taste
Method
- Place the shiitake mushrooms in a small bowl, pour 150ml of boiling water over them, and let them soak for about 15 minutes until softened.
- Take the mushrooms out of the liquid (reserving the liquid) and thinly slice the caps.
- Heat oil in a small frying pan, ideally one with a diameter similar to your serving bowl. Add the sliced mushrooms and onion, cooking for 1 minute. Pour in the reserved mushroom soaking liquid, soy sauce, mirin, and sugar (if using), then bring to a simmer until the onion softens.
- Pour the lightly beaten eggs into the frying pan and reduce heat to low. Wait until the eggs start to coagulate – about one minute. Very gently push the edges toward the centre with a spatula, but do not stir. Cover with a lid and let the mixture simmer for about 30 seconds until the eggs are barely set (maintain a very soft, fluffy texture).
- Carefully slide the egg mixture out of the pan onto a bowl of steamed rice. Garnish with spring onion.
- Top with some thinly sliced nori and Japanese seven spice to taste.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 500ML
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
- OBENTO - OBENTO YAKI NORI FOR SUSHI
