Steps

1. Rehydrate the wood ear mushrooms in water (or hot water).
   🕒 03:29
2. Crush the crab sticks with a sake bottle or similar, and shred them finely.
   🕒 03:34
3. Peel the garlic and ginger.
   🕒 04:01
4. Prepare the egg mixture. Crack 2 eggs into a bowl, add 1 tbsp water, 1 pinch salt, 'MSG(Ajinomoto) 2 dashes', 1 and 1/2 tsp mayonnaise, and 3 dashes table pepper, and mix well.
   🕒 04:11
5. Finely chop the shredded 35g crab sticks and the rehydrated 3g wood ear mushrooms, then add to the egg mixture and mix.
   🕒 05:04
6. Mix the ingredients for the salt ankake sauce. In a measuring cup, add 120ml water, 'MSG(Ajinomoto) KK Chuka Aji 1 tsp', 1 pinch salt, 1 pinch sugar, 1/2 tbsp potato starch, 1 tbsp sake, 3 dashes table pepper, grated 3g garlic, grated 3g ginger, and 1 tsp sesame oil, and mix well until dissolved. Pro Tip! By mixing the potato starch in from the beginning, you save the trouble of adding a slurry later, and the sauce will thicken simply by heating. The Chuka Aji, with its rich pork dashi, provides more depth of flavor than chicken stock.
   🕒 05:17
7. Serve 200g warm rice on a plate and flatten it.
   🕒 09:04
8. Add 1 tbsp oil to a frying pan and heat over low-medium heat until the oil becomes fluid.
   🕒 09:16
9. Pour the egg mixture into the frying pan, and use a spatula to gather it from the sides towards the center, creating fluffy, semi-cooked eggs. Pro Tip! Using a generous amount of oil will result in fluffy eggs. Maintain low-medium heat and swirl the pan to distribute uncooked egg, making it even fluffier.
   🕒 10:06
10. Place the cooked semi-cooked egg on top of the rice-filled plate.
    🕒 11:44
11. To prevent the potato starch from settling, mix the salt ankake sauce liquid well before pouring it into the frying pan. Heat over medium-high heat. Stir with a spatula and simmer until it thickens.
    🕒 11:59
12. Pour a generous amount of the thickened salt ankake sauce over the egg on the rice.
    🕒 13:16
13. Garnish with chopped green onions to taste, and if you like spicy food, drizzle with chili oil to taste to complete.
    🕒 13:27