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rice eggs Aburage konbu carrot shiitake mushrooms mushrooms string beans water soy sauce salt Japanese sake
Viewed: 37 - Published at: 5 years agoIngredients
- 4 c. rice
- 2 eggs
- 1 pkg. aburage (fried soybean cake)
- 1 gobo (burdock)
- 1 (4-inch sq.) konbu (seaweed)
- 1 carrot (medium size)
- 4 shiitake mushrooms
- 1/2 bag shimeji mushrooms
- 4 to 5 string beans
- 4 1/2 to 4 3/4 c. water
- 1 Tbsp. soy sauce
- 1 tsp. salt
- 1/4 c. Japanese sake
Method
- Wash rice well.
- Soak in water for 30 minutes, then drain and put in a container for another 30 minutes.
- Thinly slice gobo (1-inch long) and put them in water.
- Slice the carrots thin. Boil and cut the string beans short.
- Cut the aburage in 1-inch squares.
- Soak the shiitake in water for 20 to 30 minutes and squeeze them to drain.
- Cut the stems off.
- Take shimeji out of the bag, separate and wash with salt water.
- Mix these ingredients together and cook in a saucepan with 1 tablespoon soy sauce, 1 tablespoon sugar and 1/2 cup soup stock.
- Season the eggs with sugar and salt.
- Cook in a frying pan and make thin omelets.
- Cut in 1-inch pieces.
