Stir-Fried Mushrooms and Eggs with Ankake Sauce

Name: Stir-Fried Mushrooms and Eggs with Ankake Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: ½ package shimeji (brown beech) mushrooms; 2 caps shiitake mushrooms ((or use other types of mushrooms)); 2 green onions/scallions; 3 large eggs (50 g each w/o shell) ((use vegetables or tofu for vegan; see the blog post for more substitution suggestions)); 1 Tbsp toasted sesame oil ((for cooking the mushrooms)); 2 Tbsp neutral oil ((for cooking the eggs; skip if you don’t use eggs)); ½ cup chicken stock/broth ((use vegetable stock for vegan/vegetarian)); 1 Tbsp soy sauce ((use gluten-free soy sauce for GF)); 1 tsp rice vinegar (unseasoned); ½ Tbsp sugar; ½ tsp doubanjiang (spicy chili bean paste); ½ Tbsp potato starch or cornstarch

Instructions

Prep:5minCook:10min

Made with just a few simple ingredients found in the refrigerator, Stir-Fried Mushrooms and Eggs with Ankake Sauce is ready in 10 minutes! This comforting recipe comes together quickly with a delicious sauce that’s savory, tangy, and sweet. It’s a perfect side dish or vegetarian main dish for lunch or a busy weeknight.

Updated at: Thu, 18 Dec 2025 08:33:17 GMT