Steps

1. In a bowl, combine Soy Sauce 1.5 tbsp, Sugar 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sesame Oil 1 tsp, Water 100ml, and Reduced Salt Hondashi 2 pinches.
   🕒 00:42
2. In a separate bowl, dissolve Potato Starch 2 tsp in Water 2 tsp to create a starchy slurry.
   🕒 01:25
3. Crack 4 Eggs into a bowl, add Salt 1 pinch and the prepared starchy slurry, then mix well. The starch's moisture-retaining properties will keep the eggs fluffy and prevent them from drying out over time.
   🕒 01:41
4. Slice the long onion diagonally.
   🕒 02:27
5. Trim the root ends of the enoki mushrooms and separate them by hand.
   🕒 03:09
6. Heat oil in a frying pan and stir-fry the sliced Long Onion with Salt a pinch until lightly browned. Sautéing until fragrant enhances the onion's texture, flavor, and richness.
   🕒 04:03
7. Once the long onion is browned, transfer it to a bowl.
   🕒 04:56
8. Add more oil to the same frying pan, heat it until very hot, and pour in the beaten eggs all at once. Heating the oil thoroughly ensures the eggs cook up fluffy and prevents them from becoming dense and heavy.
   🕒 05:03
9. When the eggs are half-cooked, remove them from the frying pan.
   🕒 06:13
10. In the same frying pan, add the separated Enoki Mushrooms and the prepared mixed seasonings. Cook until the liquid has evaporated, concentrating the umami and creating a rich, sukiyaki-like flavor and aroma.
    🕒 06:24
11. Push the enoki mushrooms to the side of the frying pan and return the cooked eggs.
    🕒 07:07
12. Break the eggs into bite-sized pieces, add the stir-fried long onion, and gently mix everything together.
    🕒 07:18