Steps

1. Finely chop 10cm of green onion.
   🕒 00:48
2. Place the chopped green onion into a bowl.
   🕒 00:57
3. In a separate bowl, combine [A] 150ml water, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp grated garlic, 1 tsp chicken bouillon powder, 2 tsp potato starch, and 3 shakes of ichimi togarashi (adjust to your preference). Mix well.
   🕒 00:59
4. Cut 2 slices (300g) of pork loin into bite-sized pieces.
   🕒 01:24
5. Sprinkle a pinch of salt on the cut pork and coat the surface with potato starch (as needed).
   🕒 01:33
6. In another bowl, whisk together 2 eggs and 1 tbsp mayonnaise.
   🕒 01:42
7. Heat oil in a frying pan over medium heat.
   🕒 01:53
8. Pour the beaten eggs into the frying pan. Once the edges start to set, push them towards the center. Pour the remaining egg into the empty space and cook until semi-scrambled.
   🕒 02:00
9. Transfer the semi-scrambled eggs to a bowl. (Key Tip!) Removing them at this stage ensures they stay deliciously soft.
   🕒 02:18
10. In the same frying pan, arrange the pork coated with potato starch and cook until browned.
    🕒 02:22
11. Flip the pork, cover with a lid, and steam-braise over low-medium heat for 2 minutes.
    🕒 02:34
12. Re-mix the pre-made sauce mixture and pour it into the frying pan. Heat over medium heat, stirring constantly until the sauce thickens.
    🕒 02:53
13. Turn off the heat and return the cooked eggs to the frying pan. Gently break the eggs and mix them with the other ingredients. (Key Tip!) Break the eggs slightly coarsely to maintain a good texture.
    🕒 03:16
14. Serve in a dish. Ready to enjoy!
    🕒 03:37