🟡
Medium
Ingredients
- 300 g sushi rice
- 375 ml dashi broth
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 eggs
- 100 g shiitake mushrooms, sliced
- 1 small carrot, julienned
- 50 g edamame
- 30 g pickled ginger
- 1 nori sheet, cut into strips
- 1 tablespoon mirin
Instructions
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1Cook sushi rice according to package directions. While warm, season with a mixture of rice vinegar, sugar, and salt.
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2Heat a non-stick pan and make a thin tamagoyaki (egg sheet). Roll, cool, and slice into thin strips.
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3Sauté shiitake mushrooms with mirin until golden. Blanch carrot and edamame separately until tender-crisp.
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4Divide seasoned rice between two bowls. Arrange vegetables, egg strips, and pickled ginger on top in sections.
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5Warm dashi broth gently and pour a small amount over each bowl. Garnish with nori strips and serve immediately.