Calories: 62kcal　Protein: 3.8g　Fat: 2.2g　Carbohydrates: 7.7g
■Ingredients per serving (g)

• eggs … 20
• carrots … 18
• burdock … 15
• shimeji mushrooms … 10
• dried shiitake mushrooms … 2
• liquid in which soaked dried shiitake mushrooms were soaked in… 150
• soy sauce … 1.8
• mirin (sweet sake)…1
• salt … 0.65

■Directions

1. Soak the dried shitake mushrooms in water and cut into 2cm x 2mm slices.
2. Shave the burdock into 2cm flakes and let soak in water for 10 minutes to allow the scum to come out.
3. Slice the carrots into 2mm wedges and cut each wedge into 4 pieces.
4. Cut the woodchip part of the shimeji mushrooms off and break into 1-2 pieces.
5. Beat eggs.
6. Place the water that the shiitake mushrooms was soaked in a pan.
7. Add the burdock and carrots and heat until tender. Add the shiitake mushrooms, shimeji mushrooms, soy sauce, sweetsake and salt, and season to taste.
8. Swirl in beaten egg and cook until egg is cooked.

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