ingredients
- 1 small red onion, thinly sliced
- ¾ cup seasoned rice wine vinegar
- ¼ cup kewpie mayonnaise, or regular mayonnaise if unable to find kewpie
- ¼ cup This Little Goat went to Korea, divided
- 8 oz. shiitake mushrooms, thinly sliced
- kosher salt
- cooking oil, such as canola or vegetable oil
- 1 small bunch kale, chopped
- 4 eggs
- 1 ½ cup rice, cook as normal
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup white sesame seeds, toasted
preparation
- First, make your quick pickled onions: Combine the rice wine vinegar and ¼ cup water in a small saucepan. Bring to a simmer over medium heat. Once simmering, pour over your sliced onions, submerging them completely. Let cool at room temperature, then refrigerate until ready to serve.
- In a small bowl, whisk the Kewpie mayo with 2 tablespoons Korea sauce. Set aside.
- Add mushrooms to a large bowl and toss with 1 tablespoon Korea sauce and ½ teaspoon salt until coated. Heat a large non-stick skillet over medium-high heat and coat with a drizzle of cooking oil. Add in the mushrooms and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove from the skillet and set aside.
- Coat the skillet with another drizzle of cooking oil. Add in the kale, remaining 1 tablespoon Korea sauce and a pinch of salt. Mix to combine. Sauté over medium heat until the kale begins to wilt, about 1-2 minutes. Remove from the pan and set aside.
- Wipe out the skillet and heat over medium/medium-low heat. Crack eggs into pan, two at a time, and cook, undisturbed, until the whites are set but yolks remain runny, about 3-4 minutes. Remove from pan and repeat with remaining eggs.
- Divide the rice among 4 serving bowls. Top each with a quarter of the mushrooms, kale and pickled red onions. Finish with a fried egg, a drizzle of Korea mayo and a sprinkle of cilantro and toasted sesame seeds!
