しいたけ出汁の卵とじほうれん草粥

Recipe No.64

How to cook Japanese style porridge.

Egg porridge with mushroom and spinach

Total Time10 mins
Keyword: Egg, mushroom, porridge, Spinach
Servings: 1 person
Author: Ayana

Ingredients

  • 150 g rice/白米/米飯 a bowl of rice
  • 1 bunch spinach/ほうれん草/菠菜
  • 1 egg/卵/鷄蛋/鸡蛋
  • 2 mushroom(shiitake)/しいたけ/香菇
  • 1 Tbsp soysauce/醤油
  • 500 ml water/水

Instructions

  • Wash spinach and cut into 2-3 long
  • Wash mushroom and cut into 1/4
  • Boil water with pan and put warm rice, mushroom and spinach together by the get soft with strong fire
  • Pour beaten egg on the top and stir altogether with middle fire
  • After egg boiled well, pour soy sauce and transfer into a enough size of bowl

Notes

You  may also put an Umeboshi on the top like this photo so you can add some more salt.

関連記事

  1. 余り物活用のオム焼きそば

  2. 豚とナスの味噌炒め

  3. きゅうりとちくわの胡麻和え

  4. こんにゃくと油揚げの味噌汁

  5. えのきの醤油煮

  6. トマトと卵の中華スープ

  1. この記事へのコメントはありません。

  1. この記事へのトラックバックはありません。