The other day, I caved ‘Scrambled Eggs with Nametake Enoki’, but I didn’t have ‘Nametake Enoki’. I only had some leftover Enoki. So I cooked a rice bowl that was similar to what I wanted to eat, and it was actually delicious. Today I cooked it again to take this photo, so that I can share how I cooked it with you.

Makes

1 Serving

Ingredients

2 Eggs
Salt & White Pepper
1/2 tablespoon Sesame Oil *plus extra
50 to 100g Enoki Mushrooms *I used 100g today, cut into 2-3cm long pieces
1 serving warm Cooked Rice

Sauce
100ml Chicken Stock *OR 100ml Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1/2 tablespoon Potato Starch
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
1/4 teaspoon Rice Vinegar

Method
  1. Combine all the Sauce ingredients in a measuring jug OR small bowl. Whisk Eggs in a bowl, and lightly season with Salt & White Pepper.
  2. Half fill a bowl with warm Cooked Rice.
  3. Heat Sesame Oil in a small frying pan, non-stick preferred, over medium heat, cook Eggs into soft omelette, and place it on the rice.
  4. Add an extra small amount of Sesame Oil in the pan, and cook Enoki, it won’t take long. Mix the Sauce very well, add to the pan, and stir until the Sauce is thickened.
  5. Pour the Sauce over the omelette, and enjoy. *Note: You may with to add some finely chopped Spring Onion.