Japanese Leek & Shimeji Mushrooms with Scrambled Egg
Japanese Leek & Shimeji Mushrooms with Scrambled Egg

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, japanese leek & shimeji mushrooms with scrambled egg. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Leek & Shimeji Mushrooms with Scrambled Egg is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Japanese Leek & Shimeji Mushrooms with Scrambled Egg is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have japanese leek & shimeji mushrooms with scrambled egg using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:
  1. Get cm Japanese leek
  2. Prepare Shimeji mushrooms
  3. Take Egg
  4. Prepare Dashi stock granules
  5. Take Vegetable oil
  6. Get Sake
  7. Take Salt
Instructions to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:
  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!

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