This light yet satisfying rice bowl is quick to prepare — chewy enoki mushrooms and plump shrimp blanched and served over warm rice, finished with a generous drizzle of savory soy sauce dressing. Crunchy, bouncy, umami-packed, and all ready in just 10 minutes, this dish is perfect when you’re hungry but short on time.
80g cooked white rice (about 1/3–1/2 cup)
100g enoki mushrooms (trimmed but kept in clusters)
100g medium shrimp (peeled & deveined)
1 tbsp soy sauce
1 tsp oyster sauce (optional, for depth)
1/2 tsp sesame oil
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