Stir-fried Mushroom, Seaweed, and Egg

Stir-fried Mushroom, Seaweed, and Egg

A dish of healthy mushroom and seaweed with egg, which adds volume and gives it a mild taste.

Ingredients: 2 to 4 servings

Shimeji mushrooms
1 bag
Enoki mushrooms
1 bag
Wakame seaweed
100 g
Oyster sauce
1 1/2 tablespoons
1 tablespoon
1/2 tablespoon
Vegetable oil
To taste


1. Cut off the roots of the shimeji and enoki mushrooms and shred. Roughly cut the seaweed into 3-4 cm lengths.
2. Heat oil in a pan, pour in the beaten egg, stir fry lightly, then take it out.
3. Put the ingredients from Step 1 into the pan and stir fry over medium heat. When the mushrooms soften, add sake, mirin and oyster sauce one by one.
4. Put the egg back into the frying pan, toss, and turn off the heat.
5. Transfer to a serving dish.

Story Behind this Recipe

The temperature is warming up for the spring season, so I want to cook something healthy and low-calorie. I wanted to make my family happy, so I seasoned the dish with oyster sauce for a full-bodied taste.