This Chinese-style dressing is a staple in our house.I used to use bottled Chinese dressing when I was a newlywed. I took a good look at the ingredients, and thought that I could replace the umami with mentsuyu noodle sauce! So I settled on this ratio. It has more vinegar than the norm.Even if you cut off the root ends, the enoki mushrooms will be clumped, so be sure to shred apart.Once the enoki mushrooms have absorbed the flavors and have turned brown, the salad is ready to eat.Try tossing shimeji mushrooms, wakame seaweed, green onions, radish sprouts, mizuna greens... anything you like! Recipe by moj

Oyster sauce + mirin (1:1 ratio) go well with any meat dish. This is a standard ratio in my household. Even if you don't have any meat, it goes well with eggs and I added enoki mushrooms this time. By the way, enoki and eggs also go well with Japanese Worcestershire-style sauce.Fluffy Scrambled Eggs:1) Use a large amount of oil.2) Stir roughly with chopsticks while adding in air.3) While the eggs are half cooked, mix with the enoki mushrooms. Add the sauce and quickly entwine with the ingredients.-The seasoning sauce is on the rich side, so adjust as you go.-I recommend topping it on a bowl of rice.-It also tastes great if you add green peppers, shimeji mushrooms, Japanese leek, or any vegetables that are in season! Recipe by moj