If you like Enoki Mushrooms, you must be familiar with ‘Nametake’, which is a dish of Enoki cooked in sweet soy sauce flavour and it has gelatinous slimy texture. ‘Nametake’ is yummy as it is, but it can be cooked with other ingredients into a variety of dishes. Omelette is an example. Scrambled Eggs is even easier. To enjoy the delicate flavour of Enoki, I recommend to use Oil that has no strong flavour.


1 Serving


2 Eggs
Salt & White Pepper (OR Ground Chilli)
2 to 3 tablespoons ‘Nametake’ Enoki *plus extra for topping
1/4 teaspoon grated Fresh Ginger
1 teaspoon Oil *I used Canola Oil
Finely chopped Spring Onion

  1. Whisk Eggs in a bowl, season with Salt & White Pepper (OR Ground Chilli). Add ‘Nametake’ Enoki and Fresh Ginger, and stir to combine.
  2. Heat Oil in a frying pan over medium heat, cook the Eggs & Enoki mixture into soft scrambled Eggs.
  3. Add extra ‘Nametake’ on top and sprinkle with some finely chopped Spring Onion, and enjoy with freshly cooked Rice, Noodles OR Pasta. Today I poured it over Rice.