Steps

1. In a bowl, combine Shiro Dashi (White Soy Sauce Base) 2 tsp, Soy Sauce 2 tsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 1 tsp, and Water 100ml. Mix lightly to create the sauce for the topping.
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2. In a separate container, mix Potato Starch 1 tsp with Water 1 tsp to create a 'watery starch mixture for eggs'.
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3. In yet another container, mix Potato Starch 1.5 tsp with Water 1 tbsp to create a 'watery starch mixture for the sauce'.
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4. Crack 4 eggs into a bowl, add 1 pinch of salt and 1 pinch of sugar, and whisk.
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5. Add the prepared 'watery starch mixture for eggs' to the egg mixture and stir. [This is the secret!] Adding starch prevents the eggs from becoming dry even when cooked thoroughly, resulting in a fluffy texture.
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6. Wash the Chinese chives, as dirt can accumulate at the roots. If they appear wilted, soak them in water for 5-10 minutes to rehydrate them.
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7. Pat the washed Chinese chives dry. Cut off the tough ends about 3cm from the root, and then chop the leafy parts into about 5cm sections.
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8. Place the chopped Chinese chives in a separate bowl from the eggs.
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9. Heat a frying pan over medium-high heat. Add a generous amount of oil and get it very hot. [This is the secret!] The oil must be very hot for the eggs to turn out fluffy. Test by dropping a small amount of egg into the oil; it should immediately start cooking.
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10. Once the oil is very hot, pour in the egg mixture.
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11. Gently mix the eggs with the hot oil, gathering the cooked egg from the edges towards the center.
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12. Once the egg is firm and no longer moves on the surface, turn off the heat.
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13. Transfer the cooked eggs to the bowl they were in before.
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14. Return the frying pan to low-medium heat. Add a small amount of oil and stir-fry the Chinese chives briefly to coat them in oil.
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15. Add the sauce mixture to the stir-fried Chinese chives and bring to a vigorous boil to cook off the alcohol.
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16. Once it boils through to the center, turn off the heat. [This is the secret!] Adding the watery starch mixture after turning off the heat helps prevent lumps and makes it easier to achieve the right consistency.
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17. Stir the prepared 'watery starch mixture for the sauce' well, then add it to the sauce while stirring to thicken.
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18. Break apart the fluffy cooked eggs you set aside into bite-sized pieces.
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19. Return the pan to low-medium heat and bring the sauce to a vigorous boil again to stabilize its thickened consistency.
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20. Once boiling, turn off the heat, return the broken-up eggs to the pan, and gently toss them in the sauce using residual heat. [This is the secret!] Only toss the eggs briefly at the end to preserve their fluffy texture and flavor.
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21. Plate and serve. Enjoy!
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