Steps

1. In a bowl, combine 150ml water, 2 tsp soy sauce, 2 tsp miso paste, 2 tsp sugar, 1 tsp chicken bouillon powder, and 1 tsp potato starch. Mix well to create the sauce mixture.
   🕒 00:42
2. Finely chop 10cm of leek.
   🕒 00:59
3. In a separate bowl, whisk 3 large eggs until well combined. Add 1 tbsp mayonnaise and mix. (Key Tip! Adding mayonnaise seasons the eggs and creates a fluffy, melty texture.)
   🕒 01:08
4. Heat 2 tsp sesame oil in a frying pan over medium heat.
   🕒 01:19
5. Once the pan is hot, pour in the whisked eggs. As the edges set, gently push the cooked portions towards the center, cooking until the eggs are about half-done. (Key Tip! Removing the eggs when they are still half-cooked ensures they don't overcook when you add them back later, maintaining a melty texture.)
   🕒 01:33
6. Transfer the semi-cooked eggs to a bowl.
   🕒 01:51
7. In the same frying pan, add 80g ground pork, the chopped leek, and 1 tsp grated garlic. Stir-fry until the ground pork is cooked through and has changed color.
   🕒 01:57
8. Stir the prepared sauce mixture again and pour it into the frying pan.
   🕒 02:12
9. Cook until the sauce thickens, then turn off the heat.
   🕒 02:21
10. Adjust spiciness as desired by adding ichimi togarashi or chili oil.
    🕒 02:48
11. Return the semi-cooked eggs to the frying pan.
    🕒 02:59
12. Gently break the eggs into larger pieces and mix everything together.
    🕒 03:04
13. Plate the dish.
    🕒 03:20
14. Garnish with chili oil and chopped scallions if desired. Enjoy!
    🕒 03:28