Description
A flavorful and comforting dish featuring hand-shredded king oyster mushrooms sautéed with caramelized onions and simmered in a savory sauce of mirin, sake, and soy sauce, then topped with soft, gently cooked eggs and served over steamed Japanese short grain rice. Garnished with fresh scallions and a hint of spicy shichimi togarashi for an authentic Japanese-inspired rice bowl.
Ingredients
Scale
Mushroom and Vegetable
- ¾ lb (2 x 170g packages) king oyster mushrooms, hand-shredded into strips
- 1 large or 2 small yellow onions (250g), thinly sliced
- 1 tbsp sugar
Eggs
- 4 eggs
Cooking Oil
- Neutral oil for sautéing (such as avocado oil)
Sauce
- ¼ cup mirin
- ¼ cup sake
- 2½ tbsp soy sauce
For Serving
- Steamed Japanese short grain rice – 4 servings
- 1 scallion, chopped
- Shichimi togarashi, optional
Instructions
- Prepare the sauce and mushrooms: Mix the mirin, sake, and soy sauce together in a bowl and set aside. Hand-shred the king oyster mushrooms into thin strips approximately ⅓ inch thick.
- Sauté mushrooms: Heat a skillet over medium-high heat and drizzle with neutral oil. Sauté the shredded mushrooms in batches to avoid overcrowding, allowing edges to become nicely browned but do not season with salt since the sauce is salty enough. Once cooked, set mushrooms aside.
- Cook onions: Add more oil to the skillet and sauté the thinly sliced onions over medium heat. Add 1 tablespoon of sugar and cook until the onions are softened and lightly caramelized, about 3 to 5 minutes.
- Combine mushrooms and sauce: Return the sautéed mushrooms to the skillet with the onions. Pour the prepared sauce over the mixture and lower the heat to a simmer. Cook together for 3 to 5 minutes to meld the flavors.
- Add eggs: Meanwhile, whisk the eggs in a small bowl. Slowly drizzle the beaten eggs evenly over the mushroom and onion mixture in the pan. Cover and cook on medium-low heat until the eggs are just set but still slightly wobbly, ensuring a silky texture.
- Serve: Spoon the mushroom and egg mixture over bowls of steamed Japanese short grain rice. Garnish with chopped scallions and sprinkle with shichimi togarashi if desired for a bit of spice.
Notes
- Mirin: Use authentic mirin made from sweet rice and rice koji, water, and sea salt for the best flavor. Avoid versions with glucose or corn syrup.
- Sake: Both drinking and cooking sake can be used. If unavailable, substitute with Chinese or Taiwanese cooking wine, dry sherry, or equal parts water or low-sodium broth.
- Shichimi Togarashi: A Japanese seven-spice chili powder blend perfect for adding warmth and complexity. Available at Japanese or East Asian grocery stores and online.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1 serving)
- Calories: 379
- Sugar: 9 g
- Sodium: 956 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 164 mg
Keywords: mushroom rice bowl, king oyster mushrooms, Japanese rice bowl, egg rice bowl, mirin, sake, soy sauce, vegetarian Japanese recipe
