Enoki Mushroom

20251206 #breakfastdiary day 1580, 0°C/cloudy

1 soy milk noodle, 150g enoki mushrooms, 1 egg yolk, sesame seeds, a little chives, 1t sesame oil, (sauce) 2t soy sauce, 2t mirin, 1t gochujang, a pinch of sugar

1. Roll up 2-3 sheets of phyllo dough and slice into 1cm-thick rounds, ready to use. 2. In a mixing bowl, combine milk and 1/2 cup olive oil, 1 egg, 1T melted butter, and a pinch of salt, and mix well. 3. Prepare leftover vegetables (peanut/butternut squash). 4. Line a dish with parchment paper, add half the phyllo dough from step 1, top with 1T feta cheese and the squash, and pour in half of step 2. Add the remaining phyllo dough and the rest of step 2, and bake in a 180°C oven for 15 minutes.