Scrambled Eggs with Enoki Mushrooms

Scrambled Eggs with Enoki Mushrooms

Enjoy the added aromatic appeal of sesame oil!

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


100 g (3.5 oz.)

1 Tbsp


1/2 tsp

a dash


  1. Cut the enoki mushrooms into 3 cm (1.2 in.) lengths.
  2. Heat 1 tsp of the sesame oil in a fry pan and saute (1). Add in 1/2 tsp of soy sauce, saute then remove.
  3. Beat the eggs in a bowl, add in the remaining soy sauce and (A), then mix all together.
  4. Heat the remaining sesame oil, pour in (3) and cook until softly scrambled. Add in (2) and the green onions, quickly scramble all together then serve.

Cooking Basics

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


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