Steps

1. Trim the tough ends off the enoki mushrooms and cut them into approximately three equal pieces. Tear the root ends into bite-sized pieces by hand.
   🕒 00:37
2. In a bowl, mix together 1 tbsp oyster sauce, 1/2 tbsp mirin (sweet rice wine), and 1/2 tsp chicken stock granules.
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3. In a separate bowl, add 1 tbsp mayonnaise and 1 tbsp milk. Mix until there are no lumps of mayonnaise.
   🕒 01:06
4. Crack 3 eggs into the egg mixture bowl and whisk thoroughly.
   🕒 01:15
5. Add 1 tbsp vegetable oil to a frying pan and heat it thoroughly.
   🕒 01:27
6. Once the pan is hot, pour all the whisked egg mixture in at once.
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7. Reduce the heat to medium. While gathering the cooked edges towards the center, pour the remaining egg mixture onto the edges of the pan. (Key Tip!) The edges of the pan have stronger heat, so by moving the egg towards the cooler center, you'll achieve a gooey, half-cooked texture. Using a spoon or spatula makes it easier to form the egg.
   🕒 01:48
8. When the egg is half-cooked and cannot be easily gathered, transfer it to a bowl. (Key Tip!) It will continue to cook from residual heat, so it's important to aim for a very undercooked state.
   🕒 02:17
9. Add 1 tbsp sesame oil to the frying pan, then add the prepared enoki mushrooms and stir-fry.
   🕒 02:30
10. Once the oil is coated on the enoki mushrooms and they have softened and are cooked through, turn off the heat.
    🕒 02:46
11. Add the mixed seasonings to the stir-fried enoki mushrooms, along with the reserved half-cooked egg. Gently break up the egg while mixing everything together.
    🕒 02:52
12. Quickly mix everything while it's still in a gooey, half-cooked state and serve on a plate.
    🕒 03:12
13. Garnish with leafy greens or chopped scallions as desired.
    🕒 03:38