Mushroom lovers love all types of mushrooms. I love European mushrooms and Asian mushrooms. More and more stores in Melbourne are selling wider variety of mushrooms these days. Today I used Shiitake, Shimeji and Enoki to make this delicious rice bowl dish.


1 Serving


160 to 180g Asian Mushrooms *Today I used Shiitake, Shimeji and Enoki
*Note: You can cook as much as you want to eat. The volume will be reduced when cooked.
10g Butter OR 1/2 tablespoon Sesame Oil
1 clove Garlic *finely chopped
Chilli Flakes *optional
2 tablespoons Sake (Rice Wine)
1 tablespoon Soy Sauce
1 serving Cooked Rice *warmed
1/2 Spring Onion *finely shopped
1 Boiled Egg *optional

  1. I recommend to use multiple types of Asian Mushrooms. Clean, and cut or tear into small pieces.
  2. Heat Butter (OR Sesame Oil) and Garlic in a frying pan, you may wish to add some Chilli Flakes, cook Mushrooms. Sprinkle with Sake that will help cooking process and also adds umami. *Note: If you use Enoki, add it last.
  3. When Mushrooms are softened, add Soy Sauce and combine. *Note: If you like Oyster Sauce, you can use it instead of Soy Sauce, OR both.
  4. Half fill a bowl with warm Cooked Rice and cover it with Mushroom mixture. Sprinkle with finely chopped Spring Onion. Add a protein such as Boiled Egg and enjoy.