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Breakfast of Tradition

words & photography by Isabelle De La Cruz

PLATE/

 

"It takes an endless amount of history to make even a little tradition."

-Henry James


 

INGREDIENTS

brown rice

oyster + shitake mushrooms

kale

egg

pink Himalayan rock salt

garlic

brown onion

soy sauce

sesame oil

rice bran oil

ichimi togarashi

 

METHOD

Cook brown rice in small pot

Soak mushrooms in hot water for 5 minutes

Heat wok with little oil, place crushed garlic, brown onion then add mushrooms and kale till golden.

Season with pink himalayan rock salt, and soy sauce. 

Add cooked brown rice. 

Fry an egg separately and season with ichimi togarashi.

 

ADDITIONAL

green tea or sweet hot coffee