Good evening, dear friends 😀
Ah, this week has been really busy for me – there were many things to be done to get my 3 children ready for their new school year, which started on Thursday, 3 January. That day was also when my daily schedule becomes heavier with ferrying the kids to and from their schools, at different locations and different times. Being busy like this, it is best to have simple and yet delicious recipes so that cooking does not take up a big part of my time. 😉
I like Mrs. Hoshizawa’s recipes on Dosanko Cooking as her dishes can be whipped up in minutes, and so simple to follow. Sometimes, after having had rich, festive foods like those during Christmas and the New Year, going back to simple foods is actually very enjoyable.
I hope you will enjoy this recipe from the Dosanko Cooking series –
Ingredients (serves 4) –
2 cups any fresh mushrooms, e.g. Enoki, Shitake
* (note – or use any fresh mushrooms that are available in your area)1 large onion, peeled and sliced
1 tbsp butter
3 slices bacon – cut into 1-cm strips
2 large eggs
2 tbsp mayonnaise
2 tbsp milk
2 tbsps soy sauce
1 tbsp mirin or sake (wine)
Salt & Pepper to taste
1 cup shredded cheese, any type
Some chopped parsley for garnishing
1) Cut the roots off the bottom of the mushrooms. Give them a good shake to remove impurities or dirt. Use fingers to separate the mushrooms from their clumps. Wash with water so that the mushrooms can retain some moisture in them and won’t dry up during cooking. Set aside.
2) Heat up butter in a non-stick pan. Pan fry bacon pieces until fragrant, about 2 minutes.
3) Add in the onions and stirfry until they turn translucent as this will tell us that the onions have released their sweetness in taste.
4) Add in the mushrooms, and stirfry for about 2 minutes to coat them with the bacon and butter oils. Turn off the fire.
5) In a bowl, beat the 2 eggs. Add in the rest of the ingredients.
6) In a heat proof dish, put in the mushroom-onion stirfry.
7) Pour egg mixture in.
8) Top with shredded cheese.
9) Bake in a 170 degrees Celcius oven for about 10 to 15 minutes, or until the eggs are cooked.
10) Garnish with some chopped parsley and serve hot.
A wonderful dish during the cool autumn season, or all year round in Malaysia! Bon Appetit! 😀