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HOMERecipe:Wood Ear Mushroom and Egg Dish

Eggs of jellyfish

The flavor of the whole grain mustard goes well with the umami of the Happo-mi-bijin. The key is to not overcook the eggs, making them fluffy
Please also refer to this page for information on the ingredients introduced in this recipe.
A beautiful person on the 1st side
This is a versatile seasoning that is concentrated with the flavor of bonito. The mirin and soy sauce ratio is 1:1, so it is easy to remember and can be used in a variety of dishes. For example, if you divide the kombu water broth (or water) into 2 for 1 Happo Bijin, it becomes tempura soup. Other substitutes can be used for fried dashi tofu (1:3), meat and potatoes (1:4), sukiyaki (1:5 and sugar), kake soba (1:5), and oden soup (1:6). You can store it in the fridge for about a week, so be sure to keep it on hand.
Japanese food
Egg dishes
Tamura Takashi
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Cooking time: 15 minutes
modified recipe0posts
How to make it
1

Soak the wood ear mushrooms in water and boil for 5 minutes, then remove the hard stems and lightly chop them into bite-sized pieces

2

Bring [A] to a boil in a frying pan, add the wood ear mushrooms and whole grain mustard, and mix thoroughly

3

Add lightly beaten eggs in the order of egg whites, then egg yolks, and cook until soft-cooked

Ingredientsfor 2 people
  • the dried wood
    15g
  • [A]
    Happo-mibijin (can be used as a substitute with soy sauce + mirin)
    30cc
  • Bonito dashi
    60cc
  • Grain mustard
    1 tablespoon
  • egg
    2
[PR]
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It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture

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