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きのこしりしり｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

shimeji mushrooms : 1 pack
Maitake mushroom : 1 pack
king oyster mushroom : Two
egg : Three
sugar : 1 teaspoon
Sesame oil (for eggs) : 1/2 tbsp
dried bonito : 2.5g
(A) Soy sauce : 1 tablespoon
(A) Mirin : 1 tablespoon
Sesame oil (for frying) : 1/2 tbsp

Time required

15minutes

Procedure

1) mix the eggs 00:40
Add eggs and sugar to a bowl and stir.
Add sesame oil (for eggs) and mix.
2) cut mushrooms 01:23
Put (A) in a bowl and mix.
Cut off the base of the shimeji mushrooms and loosen the maitake mushrooms and shimeji mushrooms with your hands.
There are two types of king oyster mushrooms: one that has been cut and split by hand, and the other that has been thinly sliced with a kitchen knife.
3) dry roast mushrooms 03:05
Put the mushrooms in a frying pan without oil, light it and dry roast it.
When the volume is reduced by about half and brown marks appear, move it to the edge, add sesame oil (for frying) and fry.
4) Season 04:33
Add 2 combined seasonings and mix.
Add dried bonito flakes.
5) 卵を入れる 05:11
きのこ類を端に寄せて空いたところに再びごま油(分量外)をひき、卵を入れる。
混ぜながら半熟まで加熱し、きのこ類と混ぜ合わせる。
水分を飛ばしながら炒め、皿に盛り付けて完成。

Point

・If the king oyster mushroom is dirty, wipe it off with a cloth.
・Since the texture of eryngii differs depending on whether it is cut or split, you can enjoy it by preparing both.
・When adding eggs, be careful not to splash them on the mushrooms.