Stir-fried Mushroom, Seaweed, and Egg

1. 1

   Cut off the roots of the shimeji and enoki mushrooms and shred.

2. 2

   Roughly cut the seaweed into 3-4 cm lengths.

3. 3

   Heat oil in a pan, pour in the beaten egg, stir fry lightly, then take it out.

4. 4

   Put the ingredients from Step 1 into the pan and stir fry over medium heat.

5. 5

   When the mushrooms soften, add sake, mirin and oyster sauce one by one.

6. 6

   Put the egg back into the frying pan, toss, and turn off the heat.

7. 7

   Transfer to a serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.