Tamagoyaki donburi with spinach and mushrooms

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• White rice70 g
• Spinach150 g
• Button mushrooms100 g
• Tamari2 teaspoons
• Mirin2 teaspoons
• Peanut oil2 teaspoons

Contains: nuts, eggs, soy,

In season: October – April

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, beat the eggs with the egg white, mirin and half the tamari, without making them frothy.
3. Grease a non-stick pan with a little of the oil and heat it over medium-low heat. Pour in a thin layer of egg, cook until almost set and roll it to one side; grease again, pour in another layer, lifting the roll so the egg flows underneath, and roll again. Repeat until the mixture is used up, then let the roll cool slightly.
4. Wipe the button mushrooms with a damp cloth and slice them; wash the spinach. Heat the remaining oil in a pan over high heat and stir-fry the mushrooms with the spinach and the rest of the tamari for 4 minutes, until the mushrooms are golden and the spinach wilted.
5. Cut the tamagoyaki into slices about 2 cm thick and serve on the rice with the vegetables.