Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, japanese leek & shimeji mushrooms with scrambled egg. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Japanese Leek & Shimeji Mushrooms with Scrambled Egg is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Japanese Leek & Shimeji Mushrooms with Scrambled Egg is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have japanese leek & shimeji mushrooms with scrambled egg using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:
- Make ready 10 cm Japanese leek
- Take 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
- Take 1 pinch Salt
Instructions 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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