Chinese-Style Enoki Mushrooms and Eggs
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
Chinese-Style Enoki Mushrooms and Eggs
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
Cooking Instructions
- 1
Cut the enoki mushrooms into thirds and stir-fry in a frying pan.
- 2
Push the enoki to the edge of the pan and pour in the beaten eggs. Roughly stir it around to scramble and then mix with the enoki. Season with the ★ ingredients.
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