Shimeji Butter Rice

Ingredients:

• 15 g Maven Pure Butter - Unsalted
  
• 2 pcs Eggs, beaten
• 1 pack Shimeji Mushroom, chopped
• 100 g Corn Kernel
• 700 g Sushi Rice
• 50 g TopChef Teriyaki Sauce
• 16 g Takam All-Purpose Liquid Seasoning
• 5 g Dashi Powder or Mirin
• 5 g Spring Onions, chopped
• 1 g Coarse Black Pepper
  

Procedure:

1. Melt the butter in a pan and cook eggs in scrambled style. Remove from the pan and set aside.
2. Add shimeji mushrooms and sweat for 1-2 minutes.
3. Add corn kernel, sushi rice, TopChef Teriyaki Sauce, Takam All-Purpose Liquid Seasoning, and dashi powder.
4. Remove from heat and add spring onions and black pepper. Mix well.
5. Roll into 50g balls.

Optional: Toast balls and top with katsuobushi and unagi.