Steps

1. Finely chop 10cm of Green Onion.
   🕒 00:41
2. Place the chopped green onion in a bowl.
   🕒 00:50
3. Add 100ml of Water, 2 tbsp of Ketchup, 2 tsp of Soy Sauce, 2 tsp of Sugar, 1 tsp of Chicken Bouillon Powder, 1 tsp of Grated Garlic, 1 tsp of Potato Starch, and 2-3 pinches of Ichimi Togarashi to the same bowl. Mix well. (Key Tip: Adjust the spiciness of the Ichimi Togarashi to your preference.)
   🕒 00:53
4. Crack 3 Eggs into a separate bowl, add 1 tbsp of Mayonnaise, and whisk until combined. (Key Tip: Adding mayonnaise makes the eggs runny and adds flavor.)
   🕒 01:23
5. Heat Vegetable Oil (to taste) in a frying pan over medium heat.
   🕒 01:35
6. Pour the whisked egg mixture into the heated frying pan.
   🕒 01:47
7. Once the edges of the egg start to set, push them towards the center and pour the remaining egg mixture into the empty space. Cook until the eggs are half-cooked.
   🕒 01:53
8. Transfer the half-cooked eggs to a bowl.
   🕒 02:15
9. Stir the chili sauce mixture (prepared in step 3) to prevent the potato starch from settling, then pour it into the empty frying pan.
   🕒 02:24
10. Cook over medium heat, stirring constantly, until the sauce thickens.
    🕒 02:37
11. Once the sauce has thickened, turn off the heat and return the cooked eggs to the frying pan.
    🕒 02:45
12. Gently break the eggs into larger pieces and toss them with the sauce. (Key Tip: Leaving the eggs in larger pieces adds a more satisfying texture.)
    🕒 02:50
13. Plate the dish and garnish the center with chopped scallions (to taste). It's also delicious served over rice as a rice bowl.
    🕒 03:10