Japanese cuisine, Japanese food recipes.

Mushrooms with soft poached egg taste great!
First:

Chop off the hard tip of the stems of shimeji and maitake mushrooms, and separate mushrooms apart into smaller clusters.

Chop off the hard tip of the stem of shiitake mushrooms. Wipe with a well-wrung damp cloth to clean. Separate the cap from stem. Vertically tear stem apart into thin strips. Cut the cap into 4-6 pieces.

Cut pork into 3-4cm(1.2-1.5 inch) lengths.

Second:
Heat oil in a frying pan over medium heat, stir-fry pork with shimeji, maitake and shiitake mushrooms.

After oil evenly covers all ingredients, add the broth and and bring it to a boil. Simmer until the broth is reduced to a small amount.

Put rice in a donburi bowl. Cover with simmered pork and mushrooms. Top with soft-boiled poached egg and sprinkle shredded nori seaweed.

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