Fluffy Scrambled Eggs with Shiitake Mushrooms

• 3 Shiitake mushrooms - thick ones are best
• 3 Eggs
• 1/2 tsp Katakuriko (potato starch)
• 1/4 tsp Salt
• 1/4 tsp Dashi stock granules (Japanese instant stock)
• 3 Tbsp Water

1. Roughly chop the shiitake mushrooms.
2. Dissolve the katakuriko in water.
3. Beat the eggs.
4. Combine the dissolved katakuriko from Step 2 and the eggs from Step 3.
5. Add the dashi stock granules and salt.
6. Heat the sesame oil in a pan and cook the shiitake mushrooms.
7. When the mushrooms are cooked, add the egg mixture from Step 4 and plate when the eggs are still soft (just enough to cook through with the residual heat).
8. Your fluffy eggs are done!

shiitake, eggs, salt, water

Taken from cookpad.com/us/recipes/155780-fluffy-scrambled-eggs-with-shiitake-mushrooms (may not work)