Asian breakfast: Mushroom Rice and Eggs

Instructions

Prepare the rice

Wash the sushi rice 7 times until the water runs clear. For 200g of rice, use 400g of water and let it soak for 30 minutes.

Place the rice on the stove, and once it starts to boil, turn it to the lowest heat setting and let it cook slowly until soft. Set aside.

 

Cook the Mushrooms

Shred the mushrooms and sauté them in vegetable oil on high heat until cooked and soft. Add a pinch of salt, remove from the pan and set aside.

In the same pan, add another tablespoon of oil, salt and sauté the sliced onions until golden brown. Lower the heat, add the sugar, and cook for another 7-10 minutes, stirring occasionally. When the onions are soft and sweet, remove from the heat and mix with the cooked mushrooms.

 

Prepare the Sauce

Mix the sake, mirin, and soy sauce, then set aside.

 

Cook the Eggs

Break the 4 eggs and whisk them.

 

Final Assembly

Place the mushrooms back in the pan over heat. When the pan is hot, add the sake, mirin, and soy sauce mixture. Let it bubble for a few seconds to evaporate the alcohol.

While the mixture is still wet, add the whisked eggs and cover with a lid. Cook for a few seconds until the eggs are set.

 

Serve

Serve the mushroom and egg mixture over the rice, topped with chopped green onion and toasted sesame seeds.

 

Enjoy hot!