Shiitake mushroom egg tartare bowl
Be sure to drain the shredded cabbage thoroughly, as the water in the cabbage will make the rice watery
How to make it
1
Make cuts on the surface of the shiitake mushrooms. Coat the entire surface with flour, then dip in beaten egg and fresh breadcrumbs
2
Deep fry the breaded shiitake mushrooms in oil heated to 180°C until golden brown
3
Place rice and shredded cabbage in a bowl. Add the shiitake mushrooms (2) on top, then pour the egg tartar sauce and medium-thick sauce over it to complete
Ingredients for 1 person
-
- Shiitake
- 120g
-
- flour
- Appropriate amount
-
- Beat egg
- Appropriate amount
-
- Raw bread crumbs
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- cooked rice
- 200g
-
- shredded cabbage
- Appropriate amount
-
- Egg tartare
- Appropriate amount
-
- Medium thick sauce
- 1 tablespoon
[PR]
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