Asian Mushroom Mazegohan

Wash Rice then cook as normal.

Whisk Eggs and season with 1 pinch Salt. Heat a small amount of Oil in a frying pan over low heat, cook the egg, stirring constantly, until crumbs. Transfer to a bowl and set aside.

Combine all the sauce ingredients in a small bowl. Cut or tear mushrooms into smaller pieces. Heat Sesame Oil in a frying pan, cook mushrooms. Add 1-2 tablespoons Sake and that will help steam-cook the mushrooms and add extra 'umami'.

When the mushrooms are cooked, add the sauce and cook for 1 minute to combine. Add the mixture to the cooked rice and mix. Add the egg and chopped Spring Onion as well. Mix well to combine.

Place some chopped Spring Onion and Toasted Sesame Seeds on top and enjoy.