Steps to Prepare Any-night-of-the-week Japanese Leek & Shimeji Mushrooms with Scrambled Egg

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Award-winning Japanese Leek & Shimeji Mushrooms with Scrambled Egg. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese Leek & Shimeji Mushrooms with Scrambled Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Leek & Shimeji Mushrooms with Scrambled Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Japanese Leek & Shimeji Mushrooms with Scrambled Egg using 7 ingredients and 5 steps. Here is how you can achieve it.

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge. Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

Ingredients and spices that need to be Get to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:

1. 10 cm Japanese leek
2. 1/4 bunch Shimeji mushrooms
3. 1 Egg
4. 1/2 tsp Dashi stock granules
5. 1/2 tbsp Vegetable oil
6. 1 tbsp Sake
7. 1 pinch Salt

Steps to make to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg

1. 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.
2. Break 1 egg into a bowl. Add the dashi granules and mix.
3. Once the leek from Step 1 has become transparent, pour in the sake and steam for 1 minute.
4. 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.
5. 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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So that's going to wrap it up with this exceptional food Simple Way to Prepare Homemade Japanese Leek & Shimeji Mushrooms with Scrambled Egg. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!