Japanese Leek & Shimeji Mushrooms with Scrambled Egg

1. 1

   Cut the Japanese leek in 1 cm wide diagonal slices.

2. 2

   Remove the base from the shimeji mushrooms and tear them apart.

3. 3

   Add vegetable oil to a frying pan, turn on the heat, and cook the leek and shimeji.

4. 4

   Break 1 egg into a bowl.

5. 5

   Add the dashi granules and mix.

6. 6

   Once the leek from Step 1 has become transparent, pour in the sake and steam for 1 minute.

7. 7

   Pour in the beaten egg from Step 2.

8. 8

   When the egg has cooked and become fluffy, turn off the heat.

9. 9

   Don't move around the egg too much until it has cooked.

10. 10

    Stop the heat and season with a tiny pinch of salt to finish.

11. 11

    This tastes great cooled too, so you could pack in your bento!

* Per serving · 4 servings · Values may vary.

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