Making the most of microwave-ready cut bunashimeji mushrooms. This foil-baked recipe condenses the umami of rice and ingredients. No troublesome pre-preparation is needed, allowing you to enjoy the bouncy texture and aroma of the shimeji mushrooms without losing any. A simple yet profound dish.
Ingredients
Main Ingredients (1 serving)
- Rice 200g
- Ready-to-use Satoyama Bunashimeji Mushrooms 90g
- Bacon 30g
- Egg 1
- Butter 10g
Seasonings
- Kombu Dashi 1 tsp
- Soy Sauce 2 tsp
- Salt 1 pinch
- Sake 1 tbsp
- Garlic Powder 8 shakes
- Water 150ml
- Black Pepper to taste
Steps
- Prepare aluminum foil and place 200g rice flat in the center.
- Place 90g ready-to-use Satoyama Bunashimeji mushrooms on top of the rice.
- Tear 30g bacon into pieces and scatter over the bunashimeji mushrooms.
- Sprinkle 1 tsp kombu dashi, 2 tsp soy sauce, and 1 pinch salt over everything.
- Drizzle 1 tbsp sake and sprinkle 8 shakes garlic powder.
- Scatter 10g butter over the ingredients.
- Tightly wrap all ingredients in aluminum foil. Ensure no aroma escapes.
- Place the foil packet in a frying pan and pour 150ml water into the bottom of the pan.
- Cover and heat over high heat; once boiling, reduce to medium heat and cook for 7 minutes.
- Remove the foil packet, open the center wide, and crack in 1 egg.
- Sprinkle black pepper to taste and gently break the egg, mixing it with the rest of the ingredients.
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