Stir-Fried Mushroom & Egg with Ankake

Stir-Fried Mushroom & Egg with Ankake

  • 30 mins
  • Easy
  • Sides
  • 1-2 Servings

Ingredients

  • 200g mixed mushroom (shiitake, oyster, or chesnut), sliced
  • 3 large eggs, lightly beaten
  • 1 tbsp vegetable oil
  • 1 small onion, finely sliced
  • 2 spring onions, thinly sliced (for garnish)
  • 1 tbsp Yutaka Soy Sauce
  • 1 tsp Yutaka Mirin
  • 1 tsp Yutaka Sesame Oil
  • 1 tsp cornflour, mixed with 2 tbsp water
Ankake Sauce:
200ml dashi stock (or water with 1/2 tsp dashi powder)
1 tbsp Yutaka Soy Sauce
1 tsp Yutaka Mirin
1/2 tsp sugar

Directions

  1. In a small saucepan, combine the dashi stocks, soy sauce, mirin, and sugar for the ankake sauce. Bring to a gentle simmer over medium heat. Stir in the cornflour slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly. Set aside.
  2. Heat the vegetable oil in a large frying pan over medium-high heat. Add the sliced mushrooms and onion, and stir-fry for 3-4 minutes until softened and golden. Remove from the pan and set aside. Reduce the heat to medium and pour the beaten eggs into the same pan.
  3. Cook gently, stirring occasionally, until just set but still slightly runny.
  4. Return the mushrooms and onion to the pan with the eggs. Drizzle with soy sauce, mirin, and sesame oil, stirring gently to combine. 
  5. Pour the ankake sauce over the stir-fried mushroom and egg mixture. Allow to heat through for 1-2 minutes.
  6. Serve hot, garnish with spring onions. Enjoy!

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