4 Serving | Prep Time 10 minutes | Total Time 30 minutes INGREDIENTS · 4 Little Jasmine Lotus Buns · 3 Whole eggs (beaten) · 2 Cups mixed mushroom (ex. Oyster mushroom, button, hen of wood, etc.) · ½ Cup onion (thinly sliced) · 2 Tbsp. garlic (minced) · 2 Tbsp. butter · 2 Tbsp. hon tsuyu sauce (Japanese concentrate soup base sauce) Garnish Bonito flakes Sour cream Okonomiyaki sauce Arugula Salt and pepper to taste. Recommend using Japanese omelet pan. DIRECTIONS Heat the bu

INGREDIENTS: 2 3/4 cups short-grain rice 4 cups water 1/4 cup unseasoned rice vinegar 1 carrot 1 cucumber 1 red bell pepper 1 yellow bell pepper 10 Little Jasmine Organic Seaweed sheets Low-sodium soy sauce for dipping (optional) RICE DIRECTIONS: Rinse rice in water until the water runs clear and then drain in a colander. Place the drained rice in a rice cooker or a pot with a tight-fitting lid and add the 4 cups water. Heat to boiling over high heat. Reduce heat to low; cove

INGREDIENTS: •4 Little Jasmine Organic Seaweed sheets •1 Cucumber, sliced •2 Carrots, julienne •1 Avocado, sliced •1 Small red bell...