Japanese Leek & Shimeji Mushrooms with Scrambled Egg

Japanese Leek & Shimeji Mushrooms with Scrambled Egg

This is great for when you need just one more dish for a bento or dinner! This easy and delicious leek, shimeji, and egg dish can be prepared in just 5 minutes.


Japanese leek
10 cm
Shimeji mushrooms
1/4 bunch
Dashi stock granules
1/2 teaspoon
Vegetable oil
1/2 tablespoon
1 tablespoon
a pinch


1. Cut the Japanese leek in 1 cm wide diagonal slices. Remove the base from the shimeji mushrooms and tear them apart. Add vegetable oil to a frying pan, turn on the heat, and cook the leek and shimeji.
2. Break 1 egg into a bowl. Add the dashi granules and mix.
3. Once the leek from Step 1 has become transparent, pour in the sake and steam for 1 minute.
4. Pour in the beaten egg from Step 2. When the egg has cooked and become fluffy, turn off the heat. Don't move around the egg too much until it has cooked.
5. Stop the heat and season with a tiny pinch of salt to finish. This tastes great cooled too, so you could pack in your bento!

Story Behind this Recipe

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.