Remove the base of the bunashimeji mushrooms and separate them into small clusters.

Crack the eggs into a bowl, add a pinch of salt, and mix lightly.

Heat vegetable oil in a frying pan and stir-fry the bunashimeji mushrooms over medium heat.

Push the mushrooms to one side of the pan, then pour the egg mixture into the empty space. Let it set slightly without stirring.

Once the eggs are half-cooked, mix everything together and add soy sauce, sake, and sugar. Combine thoroughly.