Thursday, April 22, 2010

Oyster Mushrooms and Asparagus Over Eggy Rice

So the thought of putting a raw egg yolk on rice and then mixing it up might not appeal to some.  If you're one of the people who is totally grossed out by that, no need to read any further.  But there are lots of dishes in which you serve a raw egg or raw egg yolk over some sort of rice or pasta and let the heat of the rice or pasta cook the egg.  For instance, that's how pasta carbonara is traditionally made.  And bimbimbap.  So when I had the negi tori don (charcoal broiled organic chicken with scallion and raw egg over rice) at Yakitori Totto recently it started me thinking why not make something like that at home?  Alex was a huge fan of the idea so today for lunch I gave it a shot.  For the record, Mark already beat me to the idea and made what I am calling eggy rice (for lack of a better term) for dinner last night.  Great minds think alike.  Or something.  For lunch today, I made a pot of steamed rice, and then I sauteed together oyster mushrooms and asparagus to serve with my rice, and tossed it all with a raw egg yolk.  I seasoned my vegetables liberally with shichimi togarashi (Japanese seven spice) to give it some kick.  If you're not a huge fan of shichimi togarashi - the main ingredient of which is ground red chili pepper, you should cut back on the amount I used.  Voila!  A delicious, hearty, fairly healthy, vegetarian lunch.  I love it.  

Recipe after the jump! 

Oyster Mushrooms and Asparagus over Eggy Rice

1/2 tbsp unsalted butter
1 tbsp evoo
1 lb. small oyster mushrooms, stems trimmed and large mushrooms cut into 1-inch pieces
1/2  bunch thin asparagus, ends trimmed and cut into 1-inch pieces
1 tsp kosher salt
2 tsp cider vinegar
1 tsp shichimi togarashi (Japanese seven spice)
2 cups steamed white rice
2 egg yolks
1/2 tsp sesame oil

Heat a large saute pan over medium-high heat.  Add butter and evoo.  Once butter has melted, add oyster mushrooms.  Saute, stirring occasionally for 2 minutes, then add asparagus.  Saute, stirring occasionally, until mushrooms begin to brown and asparagus begins to soften, about 6 minutes.  Add kosher salt.  Stir to combine.  Add cider vinegar.  Saute until evaporated, about 1 minute.  Season with shichimi togarashi and additional salt (if necessary).  Remove from heat.

Spoon hot rice into two bowls, one cup in each bowl.  Make a well in the center of the scoop of rice.  Place one egg yolk in the center of each well.  Add oyster mushroom and asparagus mixture to bowls.  Drizzle with sesame oil.  Serve immediately.

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