Stir-fried Kikurage (Wood Ears) & Eggs
(2 Servings)

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.

Servings: 2

Preparation: 5min

Cooking: 10min


4 ¼ oz. blackkikurage (steamed), thinly sliced
2 eggs
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


  1. Mix eggs and milk well, then stir fry in small skillet at medium high heat until half cooked. Set aside.
  2. In a large skillet, heat vegetable and sesame oils at high heat, and stir fry kikurage. Add eggs, Yamasa Soy Sauce and sugar.
  3. 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 remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.