Asian Mushroom Mazegohan

Name: Asian Mushroom Mazegohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Short Grain Rice; 2 Eggs *lightly whisked with 1 pinch Salt; Oil for cooking; 300 g Asian Mushrooms; *Shiitake, Shimeji, Oyster Mushrooms, King Brown, Maitake, Black Fungus, etc; 1-2 teaspoons Sesame Oil OR Oil of your choice; 1 pinch Salt; 1 tablespoon Sake *optional; 1-2 Spring Onions *finely chopped, save some for topping; Toasted Sesame Seeds; <Sauce>; 1 small piece Ginger *grated; 2 tablespoons Soy Sauce; 1 tablespoons Mirin; 1/4 teaspoon Dashi Powder *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

I am feeling lucky to have good access to a larger variety of Asian mushrooms in Melbourne these days. Today I cooked another Mazegohan, a dish of cooked rice mixed with separately cooked & seasoned other ingredients, with plenty of mushrooms. If you like my ‘Asian Mushroom Takikomigohan’, you will certainly enjoy this ‘Asian Mushroom Mazegohan’.

Hiroko Liston @hirokoliston

Ingredients

4 servings

2 cups(*180ml cup) Short Grain Rice
2Eggs *lightly whisked with 1 pinch Salt
Oil for cooking
300 gAsian Mushrooms
*Shiitake, Shimeji, Oyster Mushrooms, King Brown, Maitake, Black Fungus, etc
1-2 teaspoonsSesame Oil OR Oil of your choice
1 pinchSalt
1 tablespoonSake *optional
1-2Spring Onions *finely chopped, save some for topping
Toasted Sesame Seeds
<Sauce>
1small piece Ginger *grated
2 tablespoonsSoy Sauce
1 tablespoonsMirin
1/4 teaspoonDashi Powder *optional

Cooking Instructions

1

Wash Rice then cook as normal.
2

Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside.
3

Combine all the sauce ingredients in a small bowl. Cut or tear mushrooms into smaller pieces. Heat Sesame Oil in a frying pan, cook mushrooms. Add 1-2 tablespoons Sake and that will help steam-cook the mushrooms and add extra 'umami'.
4

When the mushrooms are cooked, add the sauce and cook for 1 minute to combine. Add the mixture to the cooked rice and mix. Add the egg and chopped Spring Onion as well. Mix well to combine.
5

Place some chopped Spring Onion and Toasted Sesame Seeds on top and enjoy.

Fo Fa and others reacted

Edit recipe

See report

Add Cooksnap

Cooksnaps (1)

ekitchen

Upps the rice covered the mushroom 😋 i want to ask should i pour the mushroom to all 2 cup of cooked rice? Its a bit mushy from my side maybe should not add the sauce from the pan?

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

Hiroko Liston @hirokoliston

on September 02, 2019 20:48

Melbourne, Australia

I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com

Similar Recipes

Mushroom Butter Saute Mushroom Butter Saute

This mushroom dish has less calories and loads of dietary fiber; such a healthy dish for you! I often make this to assist my body's immune system. It's cooked with my favourite butter taste.Saute the mushrooms over high heat, otherwise too much moisture will be retained.I used one pack each of shiitake, shimeji, and king oyster mushrooms this time.Enjoy your own arrangements such as adding hot chilli pepper or other mushrooms. Recipe by meg115

cookpad.japan
Takikomi Gohan (Japanese mixed mushroom rice) Takikomi Gohan (Japanese mixed mushroom rice)

Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying!

lilis.home
Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso

I created my own version of a tasty dish of chicken and mushroom sautéed in whole grain mustard that I got from a neighborhood deli store. Adding miso gives a rich flavor, and whets the appetite!Use your choice of mushrooms. It tastes great with an assorted variety.For shimeji and maitake, remove the stem ends, then shred. For King Oyster and shiitake, chop into bite-sized pieces.Since steam-cooking the chicken will evenly cook through the meat, only brown the surface for the initial frying. Recipe by yaburie

cookpad.japan
Mustard Arugula and Mushroom Pasta Mustard Arugula and Mushroom Pasta

I used some leftover arugula to change up my usual Japanese-style mushroom pasta and it was delicious.Then, I tried adding some dashida.Try with leftover arugula.If the arugula is over-cooked, it will lose its flavor and spiciness, so don't over-do it. Add it and quickly transfer to a plate!! Use whatever kind of mushrooms you like. Recipe by saco mama

cookpad.japan
Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor Tofu In Silky An Mushroom Sauce ☆Yuzu Pepper Flavor

Someone gave me some homemade tofu.This is my everyday detox dish.The sauce looks like its rather strongly flavored because of the dark color given to it by the maitake mushrooms, but it's actually very light. Adjust the taste to your taste. To be honest I wanted to make this with matsutake mushrooms and ginkgo nuts. Recipe by Nonbiriharumimushi

cookpad.japan
Mushroom Broth and Creamy Mushroom Pasta Mushroom Broth and Creamy Mushroom Pasta

Creamy mushroom pasta for the fall season♪ The flavor is enhanced with mushroom broth and bacon (*^^)vAbout this recipeThis is the method for making mushroom broth and the cream sauce I learned on August 31 at Trattoria Doppio Zero (http://park8.wakwak.com/~doppiozero/). Adding rehydrated dried porcini mushrooms with their soaking liquid to the broth will make it even more flavorful. You can also make cream soup or risotto from the mushroom broth. I'm still practicing, but I'm reviewing and recording it before I forget what I learned (^^ゞ

おから星人

Translated from Cookpad Japan
Spicy Meat Soboro and Mushroom Rice Bowl Spicy Meat Soboro and Mushroom Rice Bowl

I wanted to come up with an easy recipe that took advantage of the depth of flavor and richness of oyster sauce.I used half a pack of shimeji mushrooms, a small pack of enoki mushrooms and 2 small king oyster (eringi) mushrooms this time. You can also use shiitake mushrooms, maitake mushrooms or whatever combination of mushrooms you like. Try to use at least 2 different kinds to enjoy their different tastes and textures.Adjust the amoung of doubanjiang to your taste. For 4 servings. Recipe by caramel-cookie

cookpad.japan
Mushrooms Galore! Easy Mushroom Soup with Mochi Mushrooms Galore! Easy Mushroom Soup with Mochi

This is one of the quick soups that I often serve for my family.This originally didn't have any mochi in it, but now it doesn't taste right without it!There are many different kinds of mushrooms available. Try different varieties to deepen the flavor. Add grilled mochi for aroma and to bulk up the dish. The key is to use sesame oil for flavor. Recipe by Yuzuyuzu

cookpad.japan
Ramps and Mushroom Consommé Butter Stir-fry Ramps and Mushroom Consommé Butter Stir-fry

I harvest lots of ramps every year, so I came up with a recipe in which my child could enjoy them.Mushrooms cook through easily, so if you are using fewer mushrooms than ramps, add the mushrooms to the pan 2-3 minutes after the ramps.Adjust the amount of consommé to your taste. Recipe by Chamicyami

cookpad.japan
Crab Sticks and Shimeji Mushroom Rice Crab Sticks and Shimeji Mushroom Rice

I was expecting guests, so I tried making some tastily seasoned mixed rice with some fragrant mushrooms and crab sticks.Parboiling the shimeji mushrooms helps to ensure the flavors seep in well. Recipe by umemodoki

cookpad.japan
Croquettes Full of Mushrooms and Sweet Potatoes Croquettes Full of Mushrooms and Sweet Potatoes

I had to do something with the huge amount of sweet potatoes I received from a potato dig.This time I diced the mushrooms, but they're just as good even if they're left a bit larger. For 6 pieces. Recipe by Naopa-ku

cookpad.japan
To Warm You Up! Piping Hot Ankake Mushroom Soba Noodles To Warm You Up! Piping Hot Ankake Mushroom Soba Noodles

If you eat this when you feel start feeling ill, it will warm you up and make you feel better!Try it when you're coming down with a cold.Dried mushrooms adds more flavor to the soup.If you have leftover mushrooms, dry them, and they will keep for a while.It's piping hot when just served, so be careful.Use whichever mushrooms you like. Shiitake or king oyster mushrooms are also delicious with this soup.This soup is a bit salty since it's Kanto style.Adjust the taste of the soup to your liking, using store-bought mentsuyu, etc. Recipe by Nanamama

cookpad.japan

More Recipes

Asian Mushroom Mazegohan

Asian Mushroom Mazegohan

Ingredients

Cooking Instructions

Cooksnaps (1)

Comments

Similar Recipes