Japanese Omelet Rice Bowls with Maitake Mushrooms and Sambal Mayo
Topped with thin omelet strips, meaty mushrooms, toothsome edamame, and creamy avocado, these Japanese bowls are a feast for the eyes. Get your cameras ready.
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Cooking tools:
- Sauce pot
- Fine-mesh sieve
- Fork
- Skillet
- Plate
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Kitchen towel
- Stove
- Serving bowl
Ingredients
- ¾ cup short-grain white rice
- 3½ ounces organic maitake or other specialty mushrooms
- ½ cup shelled edamame
- 1 organic avocado
- 3 organic scallions
- 2 eggs
- 1 tablespoon mayo
- 2 tablespoons sambal oelek
- 2 ounces organic shredded green or other cabbage
- ½ teaspoon shichimi togarashi
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