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Asparagus is the name a genus of plants within the flowering plant family Asparagaceae, as well as a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. Asparagus is one of the first plants that greets us in springtime! Asparagus, officially known as Asparagus officinalis, is a member of the lily family.
Alright, don’t linger, let’s practice this asparagus & egg mazegohan menu with 11 components which are undoubtedly easy to acquire, and we have to process them at the very least through 5 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients of Asparagus & Egg Mazegohan:
- Prepare 2 cups - (*180ml cup) Japanese Short Grain Rice
- You need 400 ml Chicken Stock *OR Stock of your choice
- Provide 1/4 teaspoon of Salt *add more or less, only if the stock is not salted
- Require 5 g - Butter
- Take 2 - Eggs
- Need for Salt & Pepper
- Take 20 g - Butter
- Take 1 clove of Garlic *finely chopped
- Take 200 g - Asparagus *trimmed, cut into 1cm pieces
- Provide 1 tablespoon of Soy Sauce
- Give - Freshly Ground Black Pepper *IMPORTANT
Asparagus & Egg Mazegohan instructions:
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few times until water flows through clear. *Note: I do this always, but it is up to you.
- Drain the rice and place into the cooker’s inner pot. Add Chicken Stock (OR stock of your choice), lightly season with Salt if required, and press ‘COOK’ button to start cooking.
- When Rice is cooked, whisk Eggs and season with Salt and Pepper, heat 5g Butter in a frying pan over medium low heat, cook Egg into small pieces, and add to the cooked Rice.
- Add 20g Butter to the frying pan, and cook Garlic and Asparagus. When cooked, remove from the heat. Add Soy Sauce and combine, then add to the cooked Rice.
- Finally add Freshly Ground Black Pepper and mix well.
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