Mazezushi with mushrooms and egg

Inspired by Tamago Kake Gohan, this cooked rice with raw egg and soy sauce recipe is a very popular dish often eaten for breakfast in Japan. Discover Chef Emilie Felix’s recipe, reinvented during a workshop organized for our Elior Chefs.

Ingredients for 1 person
  • 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

Ingredients for mushroom sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sugar

Ingredients for egg sauce
  • 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.


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