Ingrédients
Prepare the Umami Miso Mushroom Broth
-
Shiitake mushrooms, dried 60.0 g
-
Eau 2.0 L
-
Cerises acides 30.0 ml
-
Sucre 15.0 ml
Prepare the Pickled Shiitakes
-
Shiitake mushrooms from Umami Miso Mushroom Broth, stemmed, sliced thick 250.0 ml
-
Umami Miso Mushroom Broth 125.0 ml
-
Cassonade 45.0 ml
-
Sauce soja, légère 60.0 ml
-
Vinaigre de cidre 60.0 ml
-
Gousses d’ail écrasées 1.0 chacun
-
Ginger, peeled, cut in 6mm rounds 3.0 chacun
Prepare the Sesame Spinach
-
Épinards 1.0 kg
-
Tamari faible en sodium 44.0 ml
-
Vinaigre de riz 15.0 ml
-
Huile de sésame 60.0 ml
-
Sel 2.0 ml
-
Graines de sésame grillées 60.0 ml
Prepare the Poached Eggs
-
Œufs 12.0 chacun
-
Vinaigre de vin blanc 15.0 ml
Préparation
-
Prepare the Umami Miso Mushroom Broth
- Bring water and shiitake mushrooms to a simmer, and gently simmer on low heat for 10 minutes.
- Turn off heat, add the Knorr® Professional Intense Flavors Miso Umami, and steep for 30 minutes. Strain, removing the mushrooms and reserving them for the pickled shiitakes along with ½ cup of liquid.
- Reserve the remaining Umami Miso Mushroom Broth. Season with soy and sugar.
-
Prepare the Pickled Shiitakes
- Combine the mushroom soaking liquid, sugar, soy sauce, vinegar, garlic and ginger in a small pot. Add mushrooms and bring to a low simmer. Cook for 30 minutes or until the mushrooms are tender and full of flavor. Let cool.
-
Prepare the Sesame Spinach
- Bring a pot of water to a rolling boil.
- Using a wire skimmer, blanch spinach quickly for 10 seconds. Shock spinach in ice water to stop the cooking, then transfer to a perforated pan. Set aside to completely drain. Gently squeeze with your hands to remove any excess water.
- Transfer to mixing bowl and toss gently with soy sauce, rice vinegar, sesame oil, salt and sesame seeds.
-
Prepare the Poached Eggs
- Carefully break egg into a cup, then gently pour into the boiling water. Immediately remove the pan from the heat and set it aside. After about 4 minutes the egg should be poached.
- Using a slotted spoon, carefully transfer the poached egg to a bowl of warm water to keep it from cooling down. Once all the eggs are done, dry them on kitchen paper.
-
How to Serve
- Place warm Multigrain Mix into bowls, sprinkle with edamame. Place 1 tablespoon of shiitakes, a mound of sesame spinach, and a poached egg on top. Carefully pour in Umami Miso Mushroom Broth.
- Sprinkle with furikake and garnish with green onions. Serve optional garnishes on the side in bowls.
Optional Garnishes
- Shoga
- Tamari
- Sesame Oil