• Komatsuna (Japanese mustard spinach)1 bunch
• Shimeji mushrooms1 package
• Eggs2
• Garlic, minced1 clove
• Vegetable oila small amount
• Sesame oilto taste
• ★Chicken bouillon powder2 tsp
• ★Sake1 tbsp
• ★Salt and peppera pinch

1. 1

   Cut komatsuna into bite-sized pieces and remove the stem base from shimeji mushrooms, then separate into smaller clusters. Crack eggs into a bowl and beat well. In a separate bowl, combine the chicken bouillon powder (2 tsp) and sake (1 tbsp).

2. 2

   Heat a small amount of vegetable oil in a skillet over medium heat. Add the beaten eggs and cook until soft-boiled and slightly underdone. Transfer to a serving dish and set aside temporarily.

3. 3

   Lightly wipe the skillet with a paper towel, add sesame oil and minced garlic (1 clove), and heat over medium heat until fragrant. Add the shimeji mushrooms and stir-fry lightly, then add the komatsuna.

4. 4

   Once the komatsuna becomes tender, add the ★ seasonings and mix well throughout. Adjust the flavor with salt and pepper. Return the reserved eggs to the skillet and quickly toss everything together, then remove from heat.

5. 5

   Transfer to a serving dish and serve.

Cook the eggs until they are softer than you think—aim for a soft, half-set stage. When returning the eggs in the final step, work quickly to combine everything.

• Calories200 kcal
• Protein10.5 g
• Fat12 g
• Carbs8.5 g
• Sodium1.1 g