• Enoki mushrooms1 bag (large)
• Eggs4
• ★Oyster sauce and mirin1-1.5 tbsp each
• ★Sesame oil1 tbsp
• ★Black peppera pinch

1. 1

   Beat the eggs in a bowl and add a pinch of salt to taste.

2. 2

   Cut the enoki mushrooms into thirds, remove the root base, and separate into individual strands.

3. 3

   Add the enoki to a frying pan and stir-fry until softened.

4. 4

   Push the enoki to the side, add 1 tbsp vegetable oil, then pour in the beaten egg.

5. 5

   Stir gently and scramble until the eggs are half-cooked, then mix with the enoki mushrooms and combine everything together.

6. 6

   Add the ★ seasonings and mix well to coat everything evenly.

7. 7

   For fluffier eggs, remove the scrambled eggs once cooked, stir-fry the enoki and season it, then return the eggs to the pan for better texture.

8. 8

   When cooking the eggs, use plenty of oil and heat the pan to high temperature to quickly cook them all at once for a fluffy texture.

To get fluffy eggs, use plenty of oil and stir gently while incorporating air. Make sure the enoki and eggs are well coated and taste as you go. It's also great served over rice as a donburi-style bowl.

• Calories190 kcal
• Protein9.2 g
• Fat12 g
• Carbs9 g
• Sodium0.9 g