Steps

1. Cut the **broccoli 1/2 head (200g)** into florets and stems. Trim any tough parts from the stems and chop them finely.
   🕒 00:43
2. Separate the broccoli florets into bite-sized pieces.
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3. In a bowl, combine **100ml water**, **1.5 tbsp Shiro Dashi (White Soy Sauce Base)**, **1 tsp grated garlic**, and **1 tsp sugar**. Mix well to create the sauce mixture.
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4. In a separate bowl, whisk **2 eggs**, then add **1 tbsp mayonnaise** and mix together.
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5. Heat vegetable oil in a frying pan over medium heat.
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6. Pour the whisked egg mixture into the heated pan. As the edges start to set, push them towards the center and pour more egg into the empty spaces. Cook until it's about half-cooked. **(Key Tip!)** Removing the eggs when they are still semi-cooked will result in a wonderfully creamy texture.
   🕒 01:40
7. Transfer the semi-cooked eggs to a bowl.
   🕒 02:05
8. Add **80g ground pork** to the frying pan and cook. **(Key Tip!)** Adding a small amount of ground pork enhances the flavor and makes the dish more delicious.
   🕒 02:10
9. Add the chopped broccoli stems to the pan with the cooked ground pork and stir-fry briefly. Cover and steam for 2 minutes. **(Key Tip!)** Stems take longer to cook than florets, so add them with a slight time difference.
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10. Add the broccoli florets and stir-fry briefly. Cover again and steam for 1.5 minutes.
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11. Once the broccoli is cooked, mix the prepared sauce mixture well and pour it into the pan. Heat until it thickens. **(Key Tip!)** Using potato starch to thicken the sauce ensures it coats the broccoli and eggs nicely.
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12. Turn off the heat once the sauce has thickened.
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13. Return the reserved semi-cooked eggs to the pan and gently break them apart, mixing them into the other ingredients.
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14. Taste and adjust seasoning with **salt (to taste)** if it's not salty enough.
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15. Mix everything well. It's ready!
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16. Plate the dish and sprinkle with **coarsely ground black pepper (to taste)**, if desired.
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