How to Make Any-night-of-the-week Japanese Leek & Shimeji Mushrooms with Scrambled Egg
Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Speedy Japanese Leek & Shimeji Mushrooms with Scrambled Egg. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Leek & Shimeji Mushrooms with Scrambled Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Leek & Shimeji Mushrooms with Scrambled Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can cook Japanese Leek & Shimeji Mushrooms with Scrambled Egg using 7 ingredients and 5 steps. Here is how you cook that.
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
Ingredients and spices that need to be Make ready to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:
- 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
Steps to make to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg
- 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.
- Break 1 egg into a bowl. Add the dashi granules and mix.
- Once the leek from Step 1 has become transparent, pour in the sake and steam for 1 minute.
- 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.
- 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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So that's going to wrap it up for this exceptional food Recipe of Quick Japanese Leek & Shimeji Mushrooms with Scrambled Egg. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!