Just Enoki & Eggs
Just Enoki & Eggs

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, just enoki & eggs. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Just Enoki & Eggs is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Just Enoki & Eggs is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have just enoki & eggs using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Just Enoki & Eggs:
  1. Take 4-6 Eggs *lightly whisked
  2. Get Salt & White Pepper
  3. Take 2 tablespoons Oil
  4. Take Sesame Oil OR Oil of your choice
  5. Take 300 g Enoki Mushroom
  6. Get 1 Spring Onion *finely chopped
  7. Take Sauce of your choice *e.g. Yakiniku Sauce, Oyster Sauce, etc (see recipe)
  8. Take *Note: Today I made the sauce by mixing 1 tablespoon Oyster Sauce, 1/2 tablespoon Soy Sauce and 1 teaspoon Sesame Oil

Enoki mushrooms, also called enokitake (エノキタケ), are slender and exceedingly delicate mushrooms with long thin stems, and tiny white caps. In Chinese, they are called as Jinzhen-gu. Enoki mushroom (known as golden needle mushrooms 金(jīn)针(zhēn)菇(gū) in China) is a lovely mild and sweet editable mushroom popular in many Asian countries. Educated in several different genres of Lacquer painting, traditional Japanese painting and western painting, Toshiyuki Enoki's works are an.

Steps to make Just Enoki & Eggs:
  1. Whisk Eggs in a bowl, and lightly season with Salt & White Pepper. Heat Oil in a frying pan over medium high heat, cook softly and transfer to a plate.
  2. Trim Enoki and tear into smaller clusters but not too small. Add a small amount of Sesame Oil to the frying pan, and cook some Enoki. *Note: Do not cook all Enoki at once. You must cook in batches.
  3. When browned, turn over and cook other side, and transfer to a serving plate. Repeat and cook remaining Enoki. No seasoning is required.
  4. Arrange Egg on Enoki, drizzle with the sauce of your choice, and sprinkle with finely chopped Spring Onion and enjoy.
  5. *Note: The sauce that I used today can be made by mixing 1 tablespoon Oyster Sauce, 1/2 tablespoon Soy Sauce and 1 teaspoon Sesame Oil.

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