Do you know that sun-dried Shiitake are a great source of Vitamin D? They also have more Umami flavour. In Melbourne where I live, imported Dried Shiitake are widely available but most commercially produced Dried Shiitake are not sun-dried. If you are after the nutritious benefit, purchase fresh Shiitake and dry them under the direct sunlight. It’s easy to do, and you will get about 1/3 of recommended daily intake of Vitamin D from only 2 Shiitake. That’s what I have heard.
2 cups (*180ml cup) Short Grain Rice
2 Eggs *lightly whisked with 1 pinch Salt
Oil for cooking
1 to 2 Spring Onions *finely chopped, save some for topping
Shiitake & Peas Mixture
1/2 cup Dashi Stock *OR Water 1/2 cup & 1/4 teaspoon Dashi Powder
20 to 30g Dried Shiitake (Whole OR Sliced)
1 small piece Ginger *sliced into fine strips
1 teaspoon Sesame Oil
2 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 to 1 tablespoon Oyster Sauce
1 to 2 teaspoons Sugar *optional, if you like sweeter flavour
1/2 cup Frozen Peas
- Wash Rice then cook as normal.
- Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside.
- Soak Dried Shiitake in water and drain when soft. Whole Shiitake need to be thinly sliced.
- Place Dashi Stock in a saucepan, add softened Shiitake and other ingredients except Peas. Cover with a lid, bring to the boil over medium heat, then reduce the heat to simmer for 15 minutes.
- Remove the lid, add Frozen Peas and bring back to the boil, and cook until the sauce is almost gone.
- Add the Shiitake and Peas mixture with all the sauce to the cooked rice. Add the Egg and chopped Spring Onion as well. Mix to combine.
- Place some saved Spring Onion on top and enjoy. *Note: Toasted Sesame Seeds and Toasted Sushi Nori are also good toppings.