Mazezushi with mushrooms and egg
- 200 g of rice vinegar
- 80 g of button mushrooms
- 2 dried black mushrooms
- 5 lamb's lettuce leaves
- 10 omelet cubes
- ½ teaspoon of sesame
- Vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 100 ml of soy sauce
- 2 tablespoons of chicken stock
- 1 teaspoon of fennel seeds
- 1 tablespoon of sugar
- 1 egg yoke
Mushroom preparation
1. Rehydrate the dried black mushrooms by soaking them in lukewarm water for 20 minutes
2. Cut into slices
3. Heat the oil and fry the chopped button mushrooms and black mushrooms
4. Add the mushroom sauce and reduce heat until mushrooms are liquid free
5. Put in a cool place
Egg sauce preparation
1. In a saucepan, dry roast the fennel seeds then add the soy sauce
2. Add the sugar, chicken stock and fennel seeds and bring to the boil
3. Once the sugar has dissolved, remove from heat, add the egg yolk progressively then whisk vigorously
4. Filter then put to the side
Finishing and dressing
1. Mix the rice vinegar with the lamb's lettuce leaves, mushrooms and omelet
2. Put a layer of the rice in a bowl
3. Sprinkle layer with sesame seeds then pour the sauce over it
Health tip: contrary to popular belief, the cloud-ear fungus does not come from Asia. Pantagruel, in fact, liked to eat them in salads. They are recommended for treating coughs, and when one has a dry throat or mouth. According to Japanese researchers, this mushroom, which is commonly known as Judas's Ear or the Devil's Ear because of its ear-shaped appearance, is the richest fungus in terms of vitamin D and calcium.
To read the article on the subject : Partnerships forged with external Chefs to diversify recipes in our school and Health & welfare restaurants
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