Asparagus and Shiitake Mushroom Scrambled Eggs with Dashi Broth
Scrambled eggs with a Japanese twist.
Daily recipe · May 04, 2023
A little about this dish
This Japanese-inspired breakfast dish is perfect for a sunny morning in NYC. Fresh and seasonal ingredients like asparagus, shiitake mushrooms and scallions are the stars of the dish, together with dashi broth and fluffy eggs.
Ingredients (for 2)
- Eggs — 4
- Asparagus — 1/2 bunch — trimmed and cut into 2-inch pieces
- Shiitake mushrooms — 4-5 — stems removed and thinly sliced
- Dashi broth — 1/4 cup
- Scallions — 2 — thinly sliced
- Cooking oil — 1 tablespoon
- Salt — to taste
- Pepper — to taste
Preparation
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Step 1 — 🥚🥄🧂Whisk the eggs in a bowl and season with salt and pepper.
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Step 2 — 🍳🥦🍄🧅Heat the cooking oil in a non-stick skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until slightly tender. Add the mushrooms and scallions and sauté for another 2-3 minutes until the mushrooms are cooked through.
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Step 3 — 🍳🌀🥚🍃Pour the whisked eggs over the vegetables and let them cook for a minute or so, then start to stir the eggs gently with a spatula, until they scramble and are fully cooked.
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Step 4 — 🥣🌊🔥Pour the dashi broth over the scrambled eggs, and cook for another minute to allow the broth to heat up.
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Step 5 — 🍽️🥚🍄Divide the scrambled eggs into two plates and serve immediately.
A final fox tip
Dashi broth is a key ingredient in many Japanese dishes, made by boiling kombu seaweed and dried bonito flakes. You can purchase it at many Asian grocery stores, or make it from scratch too. For a heartier breakfast, you can serve this dish with a side of steamed rice or toasted bread. To add some spice, you can also sprinkle some shichimi togarashi (Japanese seven-spice mix) on top of the eggs. This recipe can be easily modified to add any of your favorite seasonal vegetables.