Remove the base from the buna-shimeji mushrooms and separate them into small clusters.

Crack the eggs into a bowl, add a little salt, and mix well.

Heat salad oil in a frying pan, then stir-fry the buna-shimeji mushrooms over medium heat.

Push the buna-shimeji mushrooms to the side, pour the egg mixture into the empty space, and let it set slightly without stirring.

Once the eggs are semi-cooked, stir everything together, then add soy sauce, sake, and sugar. Mix quickly so the seasoning is uniform.