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Soup (mushroom and egg soup) | Transcription of Chararinko Cook's recipe

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Chara Rinko

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Ingredients

king oyster mushroom : 50g
舞茸 : 50g
しめじ : 50g
ごま油 : 大さじ1
酒 : 大さじ1
醤油 : 小さじ1
水 : 400ml
だし : 1包
溶き卵 : 1/2個
小ネギ : 適量
水溶き片栗粉 : 約大さじ1

Time required

15minutes

Procedure

1) prepare the ingredients 00:43
Cut the maitake mushrooms into easy-to-eat pieces and finely chop the stalks.
Remove the stalks from the shimeji mushrooms and loosen them.
Slice the king oyster mushrooms into thin slices and split by hand.
Crack the eggs into a container and beat them.
Prepare water-soluble potato starch.
2) heat up 02:06
Heat a frying pan and add sesame oil.
Add king oyster mushrooms, maitake mushrooms and shimeji mushrooms and fry.
Add sake and soy sauce and mix.
Add water and dashi and bring to a boil.
Lower the heat and simmer the dashi stock for 1 minute.
Take out the dashi stock.
Reduce the heat and add the water-soluble potato starch and mix.
Reduce the heat when it boils again.
Add the beaten egg and mix when the egg hardens.
3) Serve 05:36
Put 2 in the container.
Finish by scattering small green onions.

Point

・You can use whatever mushrooms you like.
・Cracking the king oyster mushrooms with your hands brings out the flavor and makes them feel better on the teeth.
・By adding sake and soy sauce first, the odor is removed.
・If you like, you can add 2 teaspoons of vinegar, 1/4 teaspoon of salt and pepper, and 1 teaspoon of chili oil to make it a sanratan style.