Mixed sushi with stir-fried mushrooms

 

Ingredients (for 2 servings)

Dried shiitake mushrooms: 3-4 pieces

Shimeji mushrooms: 1 pack  Enoki mushrooms (small): 1 bag

Canned tuna: 1 can (70g)

<Seasonings>

Sake: 3 tablespoons

Mirin: 2 teaspoons

Sugar: 1 tablespoon

Soy sauce: 1.5 tablespoons

<Vinegared Rice>

Cooked rice (freshly cooked): 1.5 cups

Pre-made sweet vinegar: 2-3 tablespoons

<Thinly Sliced ​​Egg Omelet>

Egg: 1

Sake: 1 teaspoon

Mirin: 1 teaspoon

Salt: a pinch

Mitsuba (chopped): 1/4 bunch

Salmon roe (ikura): appropriate amount

[Preparation]

Soak the dried shiitake mushrooms in water until softened. Squeeze out the excess water, cut off the stems, and thinly slice the caps. Cut off the base of the shimeji mushrooms and separate them into small clusters.

Cut off the base of the enoki mushrooms, cut them into three equal lengths, and loosen the base. Drain the oil from the tuna. Mix together the ingredients for the sushi rice and let it cool slightly.

Mix together the ingredients for the shredded egg omelet. Heat a frying pan over medium heat and lightly coat it with a small amount of salad oil (not included in the ingredients). Pour in the egg mixture and spread it evenly by rotating the pan. Once the egg is dry, flip it over and quickly cook the other side. Spread it out on a cutting board to cool. Cut it into 4cm long strips.

【Instructions】

1. Put the ingredients for the seasoning in a pot and heat over medium heat. Once it boils, add the shiitake mushrooms, shimeji mushrooms, enoki mushrooms, and tuna.

2. Simmer for another 7-8 minutes until everything is tender and most of the liquid has evaporated. Once it has cooled slightly, add it to the sushi rice and mix well.

3. Serve in a bowl and sprinkle with the shredded egg omelet, mitsuba, and salmon roe.