Asparagus & Egg Mazegohan
Asparagus & Egg Mazegohan

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, asparagus & egg mazegohan. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Asparagus can be eaten raw, too, as part of a salad. It works very well sliced into ribbons using a vegetable peeler.

Asparagus & Egg Mazegohan is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Asparagus & Egg Mazegohan is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook asparagus & egg mazegohan using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Asparagus & Egg Mazegohan:
  1. Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
  2. Make ready 400 ml Chicken Stock *OR Stock of your choice
  3. Take 1/4 teaspoon Salt *add more or less, only if the stock is not salted
  4. Prepare 5 g Butter
  5. Make ready 2 Eggs
  6. Prepare Salt & Pepper
  7. Take 20 g Butter
  8. Make ready 1 clove Garlic *finely chopped
  9. Prepare 200 g Asparagus *trimmed, cut into 1cm pieces
  10. Get 1 tablespoon Soy Sauce
  11. Prepare Freshly Ground Black Pepper *IMPORTANT

Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families.

Instructions to make Asparagus & Egg Mazegohan:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finally add Freshly Ground Black Pepper and mix well.

It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families. Asparagus is best when grown and picked fresh. Regardless of whether you're buying thin 'sprue' asparagus or extra-large 'jumbo' spears, always choose stems that are firm and lush, rather than. Asparagus can be grown from seed, but it is easier to plant one-year-old dormant plants, known as crowns, in March.

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