Soak <quantity>2</quantity> leaves of <quantity>2<unit>in</unit></quantity> x <quantity>2<unit>in</unit></quantity> of dried kombu in <quantity>2<unit>cups</unit></quantity> of water for 24 hours

Strain out the kumbu and reserve the liquid. The Kombu Dashi is ready to use

Crack <quantity>7</quantity> eggs into a large bowl. Add <quantity>1<unit>tbsp</unit></quantity> of shaoxing wine. Beat until the eggs are fully mixed

Trim and cut <quantity>½<unit>bunch</unit></quantity> of garlic chives into <quantity>5<unit>cm</unit></quantity> strips

Trim and divide <quantity>2<unit>cups</unit></quantity> of shimeji mushrooms

Add <quantity>1<unit>tbsp</unit></quantity> of shaoxing wine to a bowl with <quantity>½<unit>cup</unit></quantity> of kombu dashi to make kombu ankake sauce

Add <quantity>1<unit>tbsp</unit></quantity> of potato starch. Whisk until combined

Add <quantity>1<unit>tsp</unit></quantity> of soy sauce

Add <quantity>2<unit>tsp</unit></quantity> of oyster sauce. Mix until combined

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a hot wok

Add the shimeji mushrooms. Toss until tender

Add the garlic chives. Quickly toss until they brighten

Remove from the wok and reserve

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to the hot wok

Add the <quantity>7</quantity> beaten eggs in two rounds. Stir after each round is added to avoid too much coloring

Add the mushrooms and garlic chives back to the wok. Stir until the eggs are cooked to your taste. Transfer from the wok onto a plate

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to the hot wok

Add <quantity>1<unit>cup</unit></quantity> of ankake sauce. Stir until it is reduced by <quantity>​​½</quantity>

Pour the kombu ankake sauce over the eggs

The Nira Tama is ready. Enjoy!