Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, japanese leek & shimeji mushrooms with scrambled egg. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Japanese Leek & Shimeji Mushrooms with Scrambled Egg is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Japanese Leek & Shimeji Mushrooms with Scrambled Egg is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have japanese leek & shimeji mushrooms with scrambled egg using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:
- Make ready 10 cm Japanese leek
- Prepare 1/4 bunch Shimeji mushrooms
- Prepare 1 Egg
- Get 1/2 tsp Dashi stock granules
- Prepare 1/2 tbsp Vegetable oil
- Take 1 tbsp Sake
- Make ready 1 pinch Salt
Steps 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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