Asian Mushroom Rice Bowl

Name: Asian Mushroom Rice Bowl
Yield: 1 serving
Cuisine: British
Ingredients: 160-180 g Asian Mushrooms *Today I used Shiitake, Shimeji and Enoki; *Note: You can cook as much as you want to eat. The volume will be reduced when cooked; 10 g Butter OR 1/2 tablespoon Sesame Oil; 1 clove Garlic *finely chopped; Chilli Flakes *optional; 2 tablespoons Sake (Rice Wine); 1 tablespoon Soy Sauce; 1 serving Cooked Rice *warmed; 1/2 Spring Onion *finely shopped; 1 Boiled Egg *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

160-180 gAsian Mushrooms *Today I used Shiitake, Shimeji and Enoki
*Note: You can cook as much as you want to eat. The volume will be reduced when cooked
10 gButter OR 1/2 tablespoon Sesame Oil
1 cloveGarlic *finely chopped
Chilli Flakes *optional
2 tablespoonsSake (Rice Wine)
1 tablespoonSoy Sauce
1serving Cooked Rice *warmed
1/2Spring Onion *finely shopped
1Boiled Egg *optional

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Steps

1

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