Stir-fried Kikurage (Wood Ears) & Eggs
Using the Yamasa soy sauce harmonizes the kikurage (Wood Ear Mushroom) and the eggs to make a savory dish. This dish is packed full of Umami.
|4 ¼ oz. blackkikurage (steamed), thinly sliced|
|2 Tbsp. milk|
|1 Tbsp. vegetable oil (for egg)|
|½ cup green onion, chopped|
|1 1/3 Tbsp. Yamasa Soy Sauce|
|2/3 Tbsp. vegetable oil|
|1 tsp. sesame oil|
|2/3 Tbsp. sugar|
- Mix eggs and milk well, then stir fry in small skillet at medium high heat until half cooked. Set aside.
- In a large skillet, heat vegetable and sesame oils at high heat, and stir fry kikurage. Add eggs, Yamasa Soy Sauce and sugar.
- Add salt and pepper and stir fry until fully cooked. Transfer to platter and sprinkle with green onion.
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remains the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.