Ingredients:

• 320g Germinated Brown Rice and white rice (mix ratio of 2:1), cooked
• 2 pieces dried Shitake mushroom
• 60g sliced carrot
• 90g field mustard
• 2/3 tsp light soy sauce
• 1 egg
• 1 tbsp Japanese sweet cooking wine (Mirin)
• 20g salmon roe
• 2 tbsp vinegar
• 1 tbsp sugar
• 1/4 tsp salt
• 1 tbsp soup stock
• 1 tbsp Japanese cooking wine

Directions:
1. Soak shitake mushrooms in water.
2. Mix vinegar, sugar and salt and heat in microwave for 30 seconds.
3. Mix solution into rice, wrap in cling foil and leave to cool.
4. Destem and slice Shitake mushrooms, slice carrots into strips.
5. Add soup stock and 1tbsp Japanese cooking wine to 1/3 cup of water. Bring to
    boil and add carrots and Shitake mushrooms. Then reduce over low heat until there is no more water.
6. Remove bottom portion of field mustard. Boil in salted water, then soak in cold water.
    Drain, slice into strips of about 3cm long and 5mm thick. Dress with light soy sauce.
7. Beat egg with Mirin and salt to taste. Scramble over medium heat.
8. Mix the Shitake mushrooms, carrots and field mustard into the rice.
9. Serve topped with scrambled eggs and salmon roe.