In Melbourne where I live, more and more Asian Mushrooms are becoming available. A local green grocer near my home sells a huge variety of Asian Mushrooms and I am happy. Today I used those delicious Mushrooms to make this rice bowl. I used Sugar, Mirin and Soy Sauce to season it. It’s a typical Japanese rice bowl dish. It took me 5 minutes to cook.


1 Serving


120g Asian Mushrooms *e.g. King Oyster Mushrooms, Oyster Mushrooms, Shimeji, Shiitake, etc.
1 Spring Onion *sliced diagonally
1/2 tablespoon Oil
1 Egg *whisked
1 Serving warm Cooked Rice

1/2 teaspoon grated Ginger
1 teaspoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Mirin
2 tablespoons Water
1 pinch Kombu (Kelp) Dashi Powder *optional
Chilli Flakes as required *optional

  1. Combine all the Sauce ingredients in a small bowl.
  2. Prepare Asian Mushrooms. Clean, and tear OR cut into the size that is easy to eat. Slice Spring Onion diagonally. Whisk Egg in a bowl. Prepare everything before you start cooking.
  3. Heat Oil in a small frying pan over medium high heat, cook Asian Mushrooms. Some Mushrooms can be cooked very quickly, add them accordingly if you use multiple types.
  4. Add Spring Onion, stir, then add the Sauce. Pour over the whisked Egg, cover with a lid, and cook until Egg is softly cooked.
  5. Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy.