CookGo
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Egg and Mushroom Rice Porridge

Cost $5, save $10

Source: Recommended by CookGo

  • 40 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main

    • 🍚 1/2 cup washed rice
    • 🥚 1 beaten egg
    • 🍄 2 shiitake mushrooms
    • 🍄 50g shimeji mushrooms
    • đź’§ 600ml water
    • 1/3 tsp Japanese dashi granules
    • 1/2 tsp soy sauce
    • 🧂 1/3 tsp salt

  • Garnish

    • 🧅 Chopped green onion, as needed

STEPS

1

Trim the root of the shimeji mushrooms and separate them. Cut the shiitake mushrooms into thin slices and shred the stems.

2

In a pot, combine rice, water, dashi granules, and soy sauce. Heat over medium heat until boiling, stirring gently with a wooden spatula. Add the mushrooms and bring to a boil again, then reduce to very low heat and cover with a lid slightly ajar. Simmer for 30 minutes.

3

Once the desired consistency is reached, add salt and gently mix to adjust the flavor. Pour in the beaten egg, cover, and turn off the heat. Let it steam for 1-2 minutes.

4

Serve in bowls and garnish with chopped green onion.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 8g
    Protein
  • 30g
    Carbs
  • 3g
    Fats

đź’ˇ Tips

Use fresh mushrooms for the best flavor.Adjust the water amount for thicker or thinner porridge.This dish is gentle on the stomach, making it ideal for recovery meals.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.