Grilled eggs with mushrooms

Split the mushrooms by hand or cut them into strips with a knife. Dry fry them in a frying pan, and once they have softened, add the mitsuba (Japanese parsley) and Happomibijin (sweet potato) cut into bite-sized pieces

Beat the eggs well and pour them into the frying pan, stirring with a rubber spatula until they are half-cooked

Remove from the heat and spread (2) on a rolling mat covered with plastic wrap. Shape it into a long, thin strip and twist both ends of the plastic wrap

Wrap the wrap in aluminum foil and poke several holes in it with the tip of a knife

After steaming for 8 to 10 minutes, remove the aluminum foil and plastic wrap, cut into bite-sized pieces, and serve on a plate