Simple Way to Make Homemade Japanese Leek & Shimeji Mushrooms with Scrambled Egg

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We hope you got benefit from reading it, now let's go back to japanese leek & shimeji mushrooms with scrambled egg recipe. To cook japanese leek & shimeji mushrooms with scrambled egg you need 7 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:

1. Take 10 of cm Japanese leek.
2. You need 1/4 bunch of Shimeji mushrooms.
3. Provide 1 of Egg.
4. Prepare 1/2 tsp of Dashi stock granules.
5. Use 1/2 tbsp of Vegetable oil.
6. You need 1 tbsp of Sake.
7. You need 1 pinch of Salt.

Instructions to make Japanese Leek & Shimeji Mushrooms with Scrambled Egg:

1. Cut the Japanese leek in 1 cm wide diagonal slices. Remove the base from the shimeji mushrooms and tear them apart. Add vegetable oil to a frying pan, turn on the heat, and cook the leek and shimeji..
2. Break 1 egg into a bowl. Add the dashi granules and mix..
3. Once the leek from Step 1 has become transparent, pour in the sake and steam for 1 minute..
4. Pour in the beaten egg from Step 2. When the egg has cooked and become fluffy, turn off the heat. Don't move around the egg too much until it has cooked..
5. Stop the heat and season with a tiny pinch of salt to finish. This tastes great cooled too, so you could pack in your bento!.

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