Bibimap (Korean for “mixed rice”)

Serves 6

6 Tbl rice wine vinegar

1 Tbl Mirin(in the Asian section)

1 tsp tamari

4 1/2 cups cooked brown heirloom rice

4 Tbl olive oil

2 cups stemmed shitake mushrooms, sliced

Salt

1/2 cup thinly sliced diagonally asparagus spears

1/2 – 1 cup diagonally sliced sugar peas

juice of one lemon

1 onion thinly sliced

2 radishes thinly sliced

Dried seaweed, optional

6 Tbl Korean chili sauce

6 eggs fried sunny side up

In a bowl, mix the vinegar, mirin and tamari.  Pour over the rice, fluff and keep warm.

In a large saute pan, warm 2 Tbl olive oil over medium heat and add the mushrooms stirring occasionally, until softened and lightly browned, approx 5-8 minutes.  Season with salt to taste and reserve.

In a bowl, mix together the asparagus, sugar peas, two Tbl olive oil, and the lemon juice.

To serve add 3/4 cup rice to a bowl.  Top with a few mushrooms, asparagus, sugar peas, onion, radishes, seaweed, and a Tbl of the chili sauce.  Top with warm egg and serve immediately.