Cooking Studio Culinary Art 2019.Oct.
Ingredients
| Rice |
2 cups |
| Shimeji mushrooms |
100g |
| Maitake mushrooms |
100g |
Seasonings
| Dashi stock |
2 cups |
| Mirin |
2 tsp |
| Light soy sauce |
2 tsp |
| Salt |
1/2 tsp |
Omelet (1 serving)
| Egg (L) |
1 |
| Dashi stock |
1 tsp |
| Salt |
A pinch |
| Potato starch slurry |
A small amount |
| Fermented butter |
1/3 tsp |
| Salad oil |
1 tsp |
Silver Sauce (3 servings)
| Dashi stock |
200ml |
| Mirin |
1 tsp |
| Light soy sauce |
1/2 tsp |
| Potato starch slurry |
As needed |
Garnish
| Salmon roe |
As needed |
| Pickled shibazuke |
As needed |
| Cut-out carrots and sweet potatoes (boiled) |
As needed |
Procedure
- Cook the mushroom rice by adding rice, shimeji mushrooms, maitake mushrooms, and salt to the rice cooker.
- Heat salad oil in a frying pan and cook the seasoned egg on one side.
- While the egg is still semi-cooked, place butter in the center and add about 100g of the mushroom rice. Fold the egg over the rice and shape it using cooking paper.
- Make a cross-shaped incision on the surface, top with chopped pickled shibazuke, pour warm silver sauce over it, and garnish with salmon roe and colorful vegetables.