Steps

1. Crack 4 Eggs into a bowl and whisk them. Add [A] 2 tsp Cooking Sake (Rice Wine), [A] 2 tsp Soy Sauce, and [A] 1 tsp Sugar, then mix well.
   🕒 02:06
2. Cut the root ends off 1/2 bunch of Chives, then cut them in half lengthwise and chop into 4-5cm lengths. [Pro Tip!] If the chive roots are thick, slice them lengthwise.
   🕒 03:07
3. Finely chop 1/4 piece of Long Onion (Leek or Spring Onion). [Pro Tip!] Adding a small amount of long onion enhances the flavor.
   🕒 03:44
4. Add the chopped chives and long onion to the whisked eggs and mix briefly.
   🕒 04:13
5. Devein and remove shells from 8 Shrimp. [Pro Tip!] If the deveining isn't done thoroughly, it will negatively affect the texture.
   🕒 05:06
6. In a bowl, massage the shrimp with a pinch of Salt, Potato Starch (for dusting), and a splash of Cooking Sake (Rice Wine). [Pro Tip!] This step effectively removes dirt and any gaminess from the shrimp.
   🕒 06:18
7. Once dirt appears, rinse the shrimp quickly under water and then thoroughly pat them dry with paper towels. [Pro Tip!] Any remaining moisture can cause a fishy odor, so ensure they are completely dry.
   🕒 06:59
8. If the shrimp are large, cut them into 2-3 pieces. Dust the prepared shrimp with Potato Starch (for dusting). [Pro Tip!] Dusting with potato starch creates a firm, plump coating during cooking, improving the texture.
   🕒 07:47
9. Add the potato-starch-dusted shrimp to boiling water and briefly poach until they change color. Drain in a colander. [Pro Tip!] This extra step significantly improves the texture of the shrimp.
   🕒 08:34
10. Heat 3 tbsp Vegetable Oil in a frying pan over medium heat until thoroughly hot. [Pro Tip!] Using a bit more oil than usual will result in fluffier eggs.
    🕒 09:25
11. Add the pre-poached shrimp to the hot pan, sprinkle with a pinch of Salt and a pinch of Black Pepper, and stir-fry briefly. [Pro Tip!] The shrimp are already 60-70% cooked from poaching, so a quick stir-fry will finish them completely.
    🕒 09:51
12. Pour the prepared egg mixture into the frying pan with the stir-fried shrimp all at once.
    🕒 10:38
13. Once the edges of the egg start to fluff up, gently fold the mixture from the outside towards the center with a spatula. [Pro Tip!] After adding the eggs, avoid vigorous stirring; the key is to cook them gently until fluffy.
    🕒 11:08
14. Once the eggs are cooked to a fluffy consistency, transfer them to a serving dish.
    🕒 12:12
15. Sprinkle with a pinch of Black Pepper as a garnish.
    🕒 12:33