Steps

1. Crack 2 eggs into a bowl, add a pinch of salt, and beat well to break up the yolks.
   🕒 01:05
2. Heat 2 tbsp of sesame oil in a frying pan.
   🕒 01:40
3. Pour the beaten eggs into the hot pan all at once and stir immediately until half-cooked. [Key Tip!] Turn off the heat when half-cooked and let it finish cooking with residual heat for a fluffy texture.
   🕒 02:01
4. Remove the cooked egg soboro from the pan.
   🕒 02:31
5. Wipe the pan, add 1 tbsp of sesame oil, and heat again.
   🕒 03:03
6. Add 1 block of firm tofu to the hot pan as is, and crumble it while stir-frying to thoroughly evaporate the moisture. [Key Tip!] Crumble it into pieces the size of ground meat and stir-fry until crumbly and all moisture is gone.
   🕒 03:16
7. Once the tofu is crumbly, add 1 to 1 1/2 tbsp of sugar and 2 to 2 1/2 tbsp of soy sauce, and continue to stir-fry while absorbing the seasonings and evaporating any remaining moisture. [Key Tip!] Tofu that has had its moisture thoroughly removed will absorb seasonings well.
   🕒 04:32
8. Remove the seasoned tofu soboro from the pan, similar to the egg soboro.
   🕒 05:36
9. Place 2 servings of warm cooked rice in bowls, and tear and scatter 1 sheet of roasted nori over the rice.
   🕒 05:54
10. Mound egg soboro on half of the rice and tofu soboro on the other half.
    🕒 06:20
11. Garnish the center with chopped scallions (to taste).
    🕒 06:53