1 cup of basmati rice a couple of chicken hearts a couple of anchovies (i used big-scale smelt) white crab mushrooms enoki mushrooms bamboo sprouts butter olive oil 2 eggs mirin soy sauce 1 clove of garlic pickled tomatoes pineapple juice salt dried dill hot sauce pumpkin seed oil
fry bamboo sprouts in refined olive oil, while adding some water from time to time. rinse the rice until the water is clear, and boil for 12 minutes, drain and rinse. add the mushrooms, the chicken hearts, anchovies – all chopped – and butter, a couple of drops of mirin, crushed garlic and soy sauce. fry that for a while, scoop the contents to one side of the pan and add the rice to the other, break the eggs into the other half and move that around with a spatula before mixing it all together, add a tablespoon of pickled tomatoes and a coupled swigs of pineapple juice. serve and cover in dill, pumpkin seed oil and hot sauce.
3 Comments
1 cup of basmati rice
a couple of chicken hearts
a couple of anchovies (i used big-scale smelt)
white crab mushrooms
enoki mushrooms
bamboo sprouts
butter
olive oil
2 eggs
mirin
soy sauce
1 clove of garlic
pickled tomatoes
pineapple juice
salt
dried dill
hot sauce
pumpkin seed oil
fry bamboo sprouts in refined olive oil, while adding some water from time to time.
rinse the rice until the water is clear, and boil for 12 minutes, drain and rinse.
add the mushrooms, the chicken hearts, anchovies – all chopped – and butter, a couple of drops of mirin, crushed garlic and soy sauce.
fry that for a while, scoop the contents to one side of the pan and add the rice to the other, break the eggs into the other half and move that around with a spatula before mixing it all together,
add a tablespoon of pickled tomatoes and a coupled swigs of pineapple juice.
serve and cover in dill, pumpkin seed oil and hot sauce.
[removed]
[removed]