Shimeji mushroom & chicken spicy Japanese rice porridge recipe

I swapped a couple of bottles of my SAORI Tsuyu Sauce for some beautiful exotic mushrooms (from a local exotic mushroom grower) last night so I made this “shimeji mushroom & chicken spicy Japanese rice porridge” for dinner. Mmm….I didn’t take a great picture….but it tasted much much better than it looks…! A bunch of my husband’s old friends from his Sydney days are arriving here next week so my husband said “PLEASE COOK THIS DISH FOR THEM…it is stupidly DELICIOUS”. I have 1000 recipes to choose from and he chose this one. It is a very simple dish to cook.

Ingredients (serves 2)

1 cup – Japanese koshi/sushi rice – cooked

3 spring onions – finely chopped

1 knob garlic, 1 slice ginger – finely chopped

1 long fresh red chilli – finely chopped

1 tbsp olive oil

50g chicken – minced (if you prefer no meat, try using fried tofu instead)

50g shimeji mushrooms – remove lower stems and divide

2 wombock leaves – sliced

1 egg – lightly beaten

400ml cold water

2-3 tbsp SAORI Tsuyu Sauce

1 satchel SAORI Natural Japanese Dashi Soup Stock

1/2 nori seaweed sheet for garnish

salt & pepper to taste

Recipe

1: simmer spring onion, garlic, ginger and chilli in olive oil over a low heat for a few minutes.

2: add chicken mince and flavour with a pinch of salt and pepper. Stir- fry for a further few minutes

3: add water, SAORI Tsuyu Sauce and SAORI Natural Japanese Dashi Soup Stock (cut it open and pore the powder into the soup) . Then add shimeji mushrooms and wombock and cook over a medium heat for approx 10 minutes

4: pour egg into soup and cook another 1 minute. Add salt and pepper if needed

5: serve in a bowl

6: garnish with nori seaweed

【Related Items】

SAORI Tsuyu Sauce