Separate the cap and stem of the Honoki mushroom and chop the stem. Chop the onion and divide it into two parts (one part with the egg mixture and one part with the sauce). Chop the onion leaves.

Beat the egg. Add the chopped shiitake stems, half of the chopped onion, a pinch of salt, and a pinch of green onion powder, and mix lightly.

Coat a pan with a napkin with a thin layer of oil and heat the pan over low heat. Pour in a thin layer of the egg mixture and roll up the egg with a spatula when the surface is half-cooked.

Push the rolled-up egg to the other side of the pan, pour another thin layer of egg mixture into the pan (the egg mixture should flow under the rolled-up egg), and roll up the egg when the surface is half-cooked. Repeat this to make two egg rolls.

Pour a little oil into a wok and sauté the remaining chopped onion and mushroom caps. Stir in the ingredients labeled ★ (soy sauce, soy sauce paste, mirin, water, MasterChef, green onion powder, green onion leaves), and when the sauce thickens, pour it over the fried egg rolls.

If you don't fry the egg rolls, you can make them into soft and moist scrambled eggs and pour the sauce over them for a different taste.