Kinoko Tamago Donburi

• 1 small onion
• 100 ml Dashi
• 1 Tbsp sake
• 1 Tbsp mirin
• 1 tsp soy sauce
• 1 tsp salt
• 2 eggs
• 200 g cooked rice (1)
• 100 g fresh mushrooms or 15g dried mushrooms (2)
• 23 spring onions (optional)

1. Cut mushrooms into small pieces and fry in a pan until most of the water is evaporated (3)
2. Cut onion into rings / half rings
3. Combine dashi, sake, mirin, salt, onion and soy sauce in a sauce pan and cook on medium heat for about 5min
4. Stir in cooked mushrooms
5. Lightly beat eggs in a small bowl and slowly pour into the broth and wait until eggs coagulate
6. Simmer for about 30s with a lid on, the eggs should absorb most of the broth
7. Pour omlette over the rice and optionally top with spring onions

Notes

(1) Use short or medium grain rice, if not available sushi rice is the next best option
(2) if using dried mushrooms, soak them before
Best mushrooms are shiitake, but champignons also work
(3) For extra flavor, save some of the mushroom water and add to the dashi

Tags

japanese vegetarian rice