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Mushroom and Egg "Gyudon" Japanese Rice Bowl

yield: 4 total time: 40 minutes
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Ingredients

  • 340 grams king mushrooms hand-shredded into strips
  • 1 yellow onions large or 2 small, 250g, thinly sliced
  • 1 tablespoon sugar
  • 4 eggs
  • neutral oil for sautéing, I use avocado oil
  • 1/4 cup mirin see recipe head note
  • 1/4 cup sake see recipe head note
  • 3 tablespoons light soy sauce or tamari for gluten-free
  • short grain rice Steamed Japanese
  • 1 scallion chopped
  • shichimi togarashi Japanese 7-blend chili pepper powder mixture, optional - see recipe head note

Nutrition

  • Calories : 230 calories
  • Carbohydrate : 17 grams
  • Cholesterol : 210 milligrams
  • Fat : 11 grams
  • Fiber : 4 grams
  • Protein : 11 grams
  • SaturatedFat : 2 grams
  • Sodium : 760 milligrams
  • Sugar : 6 grams
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