I love ‘Black Fungus’, that is an edible wood fungus similar to mushrooms. It’s a bad naming, isn’t it? You may call it by a different name. This is a quick and easy rice bowl, but it takes time to soften Dried Black Fungus. Start soaking them in water at least 30 minutes before you start cooking.
Makes
1 Serving
Ingredients
4 to 5 Dried Black Fungus *about 5g
80g thinly sliced Pork Belly *cut into bite-size pieces
1 Egg
Salt & White Pepper
1 teaspoon Oil *plus extra
1 serving warm Cooked Rice
Finely chopped Spring Onion
Sauce
1 small clove Garlic *grated
1/2 tablespoon Soy Sauce
1/2 tablespoon Oyster Sauce *OR extra 1/2 tablespoon Soy Sauce
1 tablespoon Mirin
1/4 cup Water
1/4 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon Potato Strach
A few drops Sesame Oil
Method
- Soak Dried Black Fungus in water until softened. You can use hot water to speed up. Wash very well, drain, and cut in half if large.
- Cut thinly sliced Pork into bite-size pieces and lightly season with Salt & White Pepper. Whisk Egg in a bowl and lightly season with Salt & White Pepper.
- Combine all the Sauce ingredients in a small bowl.
- Heat Oil in a small frying pan and cook Egg. Transfer to the bowl that you used to whisk the Egg OR a plate, and set aside.
- Add a small amount of Oil to the frying pan if required, I didn’t add any, cook Pork and Black Fungus until Pork is nicely browned.
- Stir the Sauce well, then add it to the pan. Cook until the Sauce is thick, then return the cooked Egg, and mix to combine.
- Half fill a bowl with warm Cooked Rice and cover it with the mixture, sprinkle with some finely chopped Spring Onion, and enjoy.
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