Japanese Egg and Mushroom Zosui

Ingredients

• 2 cups Cooked white rice
• 3 cups Dashi stock
• 0.5 pack Shimeji mushrooms
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 0.5 tsp Salt
• 1 large Egg
• 1 stalk Green onion

Steps

1. Place the cooked rice in a fine-mesh strainer and rinse under cold running water to remove excess starch; drain well.
2. In a medium pot, combine the dashi stock, soy sauce, mirin, and salt. Bring to a simmer over medium heat.
3. Add the shimeji mushrooms to the pot and simmer for 2 minutes until tender.
4. Add the rinsed rice to the broth and cook for 5 minutes, stirring occasionally, until the rice is heated through and has absorbed some liquid.
5. Lightly beat the egg in a small bowl. Slowly drizzle the egg in a circular motion over the simmering soup.
6. Turn off the heat immediately, cover the pot, and let it sit for 1 minute to allow the egg to set into soft ribbons.
7. Garnish with sliced green onions and serve hot.