Cut off the roots of the shimeji and enoki mushrooms and shred.
Roughly cut the seaweed into 3-4 cm lengths.
Heat oil in a pan, pour in the beaten egg, stir fry lightly, then take it out.
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.
Put the egg back into the frying pan, toss, and turn off the heat.
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.
You can use any type of wakame - dried, boiled or salted seaweed. Soak in water first to reconstitute. You could also use other mushrooms such as shiitake or maitake mushroom. Adjust the seasonings to your liking.