Simmered Shiitake & Egg Rice Bowl

Name: Simmered Shiitake & Egg Rice Bowl
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 4-6 (about 100g) Simmered Shiitake *cut in half if large; 1 thick Spring Onion *sliced diagonally; 1 Egg *whisked; 1 Serving warm Cooked Rice; Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli; 1/4 cup Water; 1/8 teaspoon Dashi Powder; 1/2 tablespoon Sugar; 1/2 tablespoon Mirin; 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Simmered Shiitake’ is not something you come across at Japanese restaurants, but it is a popular food in Japan where I grew up. I often cook a large batch, and enjoy it as a side dish with freshly cooked Rice, OR use it as a filling OR topping for Sushi dishes. With an Egg and a Spring Onion, you can make this rice bowl. It doesn’t look fancy, does it? It is delicious, though.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

1 Serving

4-6(about 100g) Simmered Shiitake *cut in half if large
Simmered Shiitake
1thick Spring Onion *sliced diagonally
1Egg *whisked
1Serving warm Cooked Rice
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli
Shichimi (Chilli Spice Mix)
Sauce
1/4 cupWater
1/8 teaspoonDashi Powder
1/2 tablespoonSugar
1/2 tablespoonMirin
1 tablespoonSoy Sauce

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Steps

5 minutes

1

Place all the Sauce ingredients in a small frying pan (18-20cm) OR saucepan, and bring to the boil. Add Spring Onion and Simmered Shiitake, and bring back to the boil.
2

Pour whisked Egg over, but DO NOT stir. Cover with a lid and cook until the Egg is softly set.
3

Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy. *Note: Sprinkle with some Shichimi (Japanese Chilli Spice Mix) if you have it.