serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Hot Lunch
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 dried shiitake mushrooms
- 1 tsp vegetable oil
- ½ small onion, sliced
- 1 tbsp soy sauce, plus a little extra to serve
- ¼ tsp dark soy sauce
- 1 tbsp mirin
- ½ tsp sugar
- 2 eggs, beaten
- 1½ cups cooked Japanese rice
- 1 spring onion, finely sliced
- Japanese seven spice (shichimi togarashi), to serve (optional)
Soaking time: 15 minutes
Instructions
- In a medium heatproof bowl, cover the dried shiitake mushrooms with 1½ cups of boiling water and stand for 15 minutes until softened. Remove from the liquid, cut off the stalks and thinly slice the caps.
- Heat the oil in a small frying pan and add the sliced mushroom caps and onion and cook for 1 minute. Add the mushroom soaking liquid, soy sauces, mirin and sugar and bring to a simmer. Simmer for about 3 minutes, or until the onion is softened.
- Pour the beaten eggs into the frying pan. Simmer until the egg is just set, then slide the egg mixture out of the pan and onto a bowl of rice. Scatter with spring onion, drizzle over a little more soy sauce and serve with a little Japanese seven spice.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hot Lunch
