Cut the garlic chives into 4-cm-lengths. Slice the shitake mushrooms into bite sizes.
Chop the garlic and ginger finely.
Beat the eggs and season with salt and pepper. Add 1 tablespoon of sesame oil into a heated frying pan and fry the beaten eggs. Cook until softly set and take out from the frying pan.
Add 2 tablespoons of sesame oil, garlic and ginger into the frying pan from Step 2. Heat over low heat until the aroma is released.
Add the garlic chives and shiitake mushrooms and fry.
When the garlic chives are cooked through, return the 2 eggs to the pan and add the ★ ingredients. Fry quickly and season with salt and pepper.
I also add in some of the fish sausages my daughter likes to make the dish nice and colourful. The fish sausage gives the eggs a boost of richness and makes the dish even tastier.
Story Behind this Recipe
It's really hot in the summer... when your appetite and energy levels decrease, this can be a good dish to eat. Eat this garlic chive and egg dish with rice and beer and feel revitalised!
The quantity of oyster sauce differs according to the size of eggs or whether you use shiitake mushrooms or not. Add 1 tablespoon first, taste and add little by little if necessary. It won't be too strong. Try not to break the egg into small lumps while it's cooking during Step 2. When you take out the cooked eggs use the same bowl to keep, which you used for beating eggs. You don't need to wash another bowl later.