Cut the komatsuna into 5-cm-lengths. Separate the shimeji mushrooms into small pieces.
Beat the eggs and season with salt and pepper.
Heat the ※ sauce ingredients in a small sauce pan over a low heat (continue to heat over a low heat while you're cooking other things).
Heat the sesame oil in a frying pan and add and fry the stems of the komatsuna → shimeji mushrooms → the leaves of komatsuna (in this order).
After the leaves are wilted add the heated sauce from Step 2 starts simmering, bring to the boil over high heat.
Thicken with a katakuriko slurry.
After bringing to the boil, take it off the heat, and plate.
Heat some vegetable oil (not included in the ingredients list) in a frying pan and pour in the beaten eggs. Stir quickly and let the omelet set softly.
Transfer the omelet onto the komatsuna and serve.
Story Behind this Recipe
I don't like the bitterness of komatsuna spinach... I was inspired by "poohtomo-san"'s recipe Simple Green Vegetables with Egg White Thick Sauce.
※ I changed the quantity of ingredients on November 2.
The key to this recipe is the very soft omelet! Pour in the beaten eggs into a very hot frying pan and stir quickly 3 or 4 times. Once the edge of the omelet is set transfer onto the fried komatsuna spinach! The mild flavour of the soft omelet kills the bitterness of komasuna spinach. Your children will love this too! (I experienced this personally.)