How to Make Speedy Japanese Leek & Shimeji Mushrooms with Scrambled Egg

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

1. Take 10 cm Japanese leek
2. Prepare 1/4 bunch Shimeji mushrooms
3. Make ready 1 Egg
4. Take 1/2 tsp Dashi stock granules
5. Make ready 1/2 tbsp Vegetable oil
6. Get 1 tbsp Sake
7. Take 1 pinch Salt

Steps 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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