Grilled eggs with mushrooms
This dish is made by soft-boiling the eggs and then steaming them. It takes a little time and effort, but you can enjoy the plump texture of the eggs
How to make it
1
Split the mushrooms by hand or cut them into strips with a knife. Dry fry them in a frying pan, and once they have softened, add the mitsuba (Japanese parsley) and Happomibijin (sweet potato) cut into bite-sized pieces
2
Beat the eggs well and pour them into the frying pan, stirring with a rubber spatula until they are half-cooked
3
Remove from the heat and spread (2) on a rolling mat covered with plastic wrap. Shape it into a long, thin strip and twist both ends of the plastic wrap
4
Wrap the wrap in aluminum foil and poke several holes in it with the tip of a knife
5
After steaming for 8 to 10 minutes, remove the aluminum foil and plastic wrap, cut into bite-sized pieces, and serve on a plate
Ingredients for 2 people
-
- Matsutake mushrooms
- 10g
-
- Shiitake
- 10ℊ
-
- Enoki mushrooms
- 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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