Grilled eggs with mushrooms
This dish is finished by solidifying eggs into a semi-boiled state and steaming them. It takes a little effort, but you can enjoy the fluffy texture of the egg.
How to make it
1
Split the mushrooms by hand or cut them in long, thin pieces with a knife. Roast in a frying pan, then soften it, add bite-sized mitsuke and the yamy bean paste.
2
Beat the eggs well before pouring them into a frying pan and mix with a rubber spatula to make them semi-boiled.
3
Remove from the heat and spread [2] on top of the sprinkle with plastic wrap. Shape it to become thin and twist both ends of the wrap.
4
Wrap the wrap with aluminum foil and then use the tip of the knife to make several holes.
5
Steam in a steamer for about 8-10 minutes, then remove the aluminum foil and plastic wrap and cut into pieces that are easy to eat. Serve in a bowl and it's finished.
Ingredients for 2 people
-
- Matsutake mushrooms
- 10g
-
- Shiitake
- 10ℊ
-
- Enok
- 10ℊ
-
- Maitake
- 10ℊ
-
- Eringi
- 10ℊ
-
- Mitsuba
- 10ℊ
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- egg
- 2
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