Japanese Leek & Shimeji Mushrooms with Scrambled Egg

Name: Japanese Leek & Shimeji Mushrooms with Scrambled Egg
Cuisine: American
Ingredients: 10 cm Japanese leek; 1/4 bunch Shimeji mushrooms; 1 Egg; 1/2 tsp Dashi stock granules; 1/2 tbsp Vegetable oil; 1 tbsp Sake; 1 pinch Salt

cookpad.japan @cookpad_jp

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.

Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.

Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

cookpad.japan @cookpad_jp

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.

Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.

Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

Saved

Ingredients

10cm Japanese leek
1/4 bunchShimeji mushrooms
1Egg
1/2 tspDashi stock granules
1/2 tbspVegetable oil
1 tbspSake
1 pinchSalt

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Steps

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.
2

Break 1 egg into a bowl. Add the dashi granules and mix.
3

Once the leek from Step 1 has become transparent, pour in the sake and steam for 1 minute.
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.
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!