One-Bowl Recipe for Oyster Sauce Enoki Mushroom and Egg Rice Bowl
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- 밥 1공기
- 팽이버섯 1봉지
- 계란 2개
- 대파
- 식용유 1T
- 간장 1T
- 굴소스 1T
- 물 3T
- 참기름 1T
- 재료 준비
- 팽이버섯은 밑동을 잘라내고 흐르는 물에 가볍게 헹궈 한 입 크기로 썰어주세요. 대파는 송송 썰어 준비합니다.
- 팬에 식용유 1T를 넣고 버섯 넣어 가볍게 볶아 숨이 살짝 죽으면
- 재료를 한쪽으로 밀어주고 간장 1T, 굴소스 1T를 넣어 섞어준 후 버섯에 간이 배도록 볶아주세요.
- 물 3T를 넣어 바글바글 끓여주시다가
- 가운데 계란 2개 넣어주고 불을 약약불로 줄인 다음에 뚜껑을 닫아 3~5분 익혀주세요.
- 저는 반숙보다는 조금 익게 하여 5분 정도 익혀주었어요. 취향에 맞게 해주세요.
- 그릇에 밥 한 공기를 펼쳐주시고 팽이버섯 계란 볶음을 살포시 덮어주세요. 대파를 올려주시고 고소하라고 참기름 1T 넣어주세요.
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Cut off the base of the enoki mushrooms, rinse them lightly under running water, and cut them into bite-sized pieces. Finely chop the green onions.
Finely chop the green onions.
Add 1 tablespoon of cooking oil to a pan, add the mushrooms, and stir-fry lightly until they are slightly wilted.
If you prefer to make green onion oil, please make the green onion oil first and then stir-fry the mushrooms.
Push the ingredients to one side, add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce, mix, and stir-fry until the mushrooms are seasoned.
Add 3 tablespoons of water and bring it to a rolling boil.
Add 2 eggs to the center, reduce the heat to very low, close the lid, and cook for 3 to 5 minutes.
I cooked mine slightly more than soft-boiled for about 5 minutes. Please adjust to your preference.
Spread a bowl of rice in a dish and gently cover it with the stir-fried enoki mushrooms and eggs. Top with green onions and add 1 tablespoon of sesame oil for a nutty flavor.
Add soy sauce and oyster sauce together to enhance flavor Cook eggs over low heat until moist Add sesame oil at the end for a nutty flavor
