Hello Food Tastes Yummy readers! This is the first recipe that I am posting for 2011! After having my baby I found myself not having enough time to cook. Honestly, although cooking is such a passion for me, I found myself not enjoying cooking anymore because of my busy schedule. I didn't want to post just for the sake of posting. I don't believe in that. I can now say I am officially ready to post delicious recipes for you all now. Here is a recipe for mini enoki mushroom omelets that my mom gave to me. My mom, while helping me with the baby, made me this for a quick lunch quite a few times. This is a Korean take on omelets. What is really great about this is the simplicity of it all. Surprisingly, the enoki mushrooms add such a nice earthy flavour that the omelet doesn't need anything else. The soy dip merely adds a nice spicy zing! This is exactly the type of food I grew up with. This recipe is for all of you busy people out there!

Makes about 14 mini omelets


  • 1 large bundle of enoki mushrooms, cut into thirds (180g or a 6.4 oz package)
  • 1 large egg
  • 2 egg whites
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 2 tbsp light soy sauce
  • 1 tbsp rice vinegar or white vinegar
  • 1/2 tsp Korean hot pepper powder

1. Take the large bundle of enoki mushrooms and cut them into thirds; making sure to disgard the bottom part of the mushroom. Place them into a medium sized bowl.

2. Add in one whole egg, and two egg whites into the bowl of mushrooms. Add salt and pepper to taste and combine the mixture altogether.

3. Preheat a non-stick skillet on medium heat and drizzle a little bit of vegetable oil. Spoon the omelet mixture onto the preheated skillet. You should be able to get around 14 mini omelets out of the mixture. Once the omelet is golden brown on one side, then flip it over and fry it on the other side. This should only take about 1 minute at most.

4. Soy Sauce dip: Combine all of the ingredients together. Tip: if you find the dip a bit too salty for your taste then go ahead and add 1/2 tsp of liquid honey or white sugar. Plate the omelets, and serve along side the dip and enjoy!

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