INGREDIENTS

• Vege Japanese Roasting Eel
• 3 cups white rice
• 4 cups water
• 1 bowl of oyster mushrooms
• 6 fresh mushrooms
• 2 teaspoons Vege Seasoning
• 1 teaspoon salt
• 2 tablespoons Vegetarian Mushroom Oyster Sauce
• 1 teaspoon pepper powder

DIRECTIONS

1. Wash all the mushrooms, and slice the fresh mushrooms. Rinse the rice and put it in a rice cooker with 1 bowl of water.
2. Place a frying pan on a medium-high heat. Cook the fresh mushrooms with the butter until tender. Add the oyster mushrooms. Season and pour a bowl of water. After boiling, arrange these in the rice cooker.
   ※ Tips: Just arrange on top. Do not stir it.
3. When the rice cooker switches to low-power "warming" mode, open it and blend everything together. Then cover to leave for 5 more minutes.
4. Heat the eel in the frying pan on a medium heat until hot. Cover the rice with the eel and serve.

Made with Vegefarm

Japanese Roasting Eel 

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