Steps

1. Divide 1 bag of enoki mushrooms in half, then finely chop 100g for the 'Enoki Mushroom Bombs' into 1-2cm pieces.
   🕒 02:34
2. Put the chopped enoki mushrooms and 180g ground pork into a bowl.
   🕒 02:54
3. Add 2 tsp mayonnaise, 8 dashes garlic powder, 1 tsp chicken stock powder, 1 pinch salt, and plenty of black pepper to the bowl, then mix well. [Chef's Tip!] Mayonnaise acts as an egg substitute, adding umami and richness. To suppress the unique aroma of enoki mushrooms, it's recommended to add a generous amount of black pepper.
   🕒 03:18
4. Shape the meat mixture into mini hamburg steak-sized patties.
   🕒 05:14
5. Heat vegetable oil to taste in a frying pan over medium heat, then cook the shaped patties.
   🕒 06:53
6. Cover and steam-fry until cooked through.
   🕒 07:13
7. Sprinkle black pepper and Ajishio (seasoned salt) to taste over the cooked patties, and serve with lemon if desired. [Chef's Tip!] Finishing with a salty flavor enhances the crispy texture of the enoki mushrooms and the juiciness of the meat.
   🕒 08:58
8. Finely chop the remaining 100g enoki mushrooms into 1-2cm pieces.
   🕒 09:35
9. In a pot, combine 100cc water, 1 and 1/2 tsp soy sauce, 1 and 1/2 tsp Mirin (Sweet Rice Wine), 2/3 tsp Hondashi (Japanese Dashi Powder), and 1/2 tsp oyster sauce, then bring to a boil.
   🕒 09:50
10. Once boiling, add the chopped enoki mushrooms and simmer until the sauce thickens.
    🕒 10:11
11. Beat 1 egg and pour it into the pot in a circular motion.
    🕒 10:50
12. Gently simmer over low heat until the egg is softly set.
    🕒 11:07
13. Serve over 200g cooked rice in a bowl, drizzle with sesame oil to taste, and scatter with green onions to taste. Sprinkle with shichimi (Japanese seven spice blend) if desired.
    🕒 11:38