Mushroom and Egg Rice Bowls Recipe
A flavorful and comforting dish featuring hand-shredded king oyster mushrooms sautéed with caramelized onions and simmered in a savory sauce of mirin, sake, and soy sauce, then topped with soft, gently cooked eggs and served over steamed Japanese short grain rice. Garnished with fresh scallions and a hint of spicy shichimi togarashi for an authentic Japanese-inspired rice bowl.
- Time: 30 min
- Servings: 4
Source: recipiana
Ingredients
- king oyster mushrooms, hand-shredded into strips
- large or 2 small yellow onions , thinly sliced
- sugar
- eggs
- Neutral oil for sautéing
- mirin
- sake
- soy sauce
- Steamed Japanese short grain rice – 4 servings
- scallion, chopped
- Shichimi togarashi, optional