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Asian scrambled eggs with shimeji mushrooms

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Ingredients for 1 servings:

  • 2 eggs
  • 1 spring onion(s), slender
  • 60 g beech mushrooms (shimeji)
  • 1 tsp oyster sauce
  • 1 tsp mirin
  • some soy sauce, light
  • pepper
  • some sesame oil, light, for steaming

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

Whisk the eggs, mix with oyster sauce and mirin. Trim and wash the spring onions, and slice them into thin rings. Trim the mushrooms and sauté them in heated sesame oil along with the white part of the spring onions over medium heat. Season with a little soy sauce. Pour the beaten eggs over the eggs and stir to combine. Serve sprinkled with the spring onion tops.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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