Hello! Here’s a recipe from Taste‘s Chef John Zhang that we really enjoyed! It’s an all-in-one rice bowl that’s super easy to cook and is freaking delicious.
All you need to do is:-
1. Cook scrambled eggs
2. Cook mushrooms and gravy
3. Place eggs over warm rice, and pour gravy over.
We made a few adjustments of our own and added a Japanese touch to the recipe. Instead of chicken broth, we used kelp dashi for a lighter taste.
We also replaced Chinese wine with sake and mirin as we prefer a lighter touch in the gravy.
This is such a comfort food. The savoury gravy with a hint of oyster sauce combines well with the creamy egg and succulent prawns.
This dish went well with our short-grain, starchy Calrose rice.
Check out our Instagram post here for more pictures and videos.
![Scrambled eggs with shrimp and mushroom [Recipe]](https://thokohmakan.com/wp-content/uploads/2021/01/20201109141808_IMG_2520-scaled-683x1024.jpg)
Scrambled eggs with shrimp and mushroom [Recipe]
Course: Lunch, DinnerCuisine: ChineseDifficulty: Easy2
servings15
minutes10
minutesDelicious scrambled eggs with shrimp and mushroom gravy over warm rice.
Ingredients
- Scrambled eggs
5 large eggs
2 tbsp cooking oil
pinch of salt
pinch of pepper
1 tsp sesame oil
- Mushrooms and shrimp gravy
2 tbsp cooking oil
200g shimeji and maitake mushrooms
pinch of salt
pinch of black pepper
6 tiger prawns, peeled and deveined
0.5 tsp sugar
1 tbsp mirin
1 tbsp sake
kombu dashi powder diluted in 1 cup of water
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp corn starch mixed with 1 tbsp water
chopped scallion for garnish
Directions
- Crack eggs into a bowl. Add a pinch of salt, pepper and sesame oil and beat until even.
- Heat up cooking oil in a pan over low medium heat. Pour in the scrambled eggs. Use spatula and pull the cooked outer edges towards the middle. Uncooked eggs will flood back to the edges. Repeat until the eggs do not flood back. When you get a slight runny texture at the top with a firm bottom, turn off heat. Remove eggs from the pan and set aside.
- Prepare the mushrooms by washing and removing the interconnected bottom portion, and separating the stalks. Peel and devein the tiger prawns.
- Heat up cooking oil in the pan over medium heat. Add the mushrooms and cook until they turn brown. Add salt and pepper.
- Add the tiger prawns. Add the mirin, sake, dashi broth, soy sauce, sugar, and oyster sauce. Mix well and let it simmer.
- Finally add the cornstarch mix to thicken the sauce. Mix well. Turn off heat.
- Place scrambled eggs on warm rice in a bowl/plate. Pour the sauce over eggs. Garnish with chopped scallion. Enjoy!
