Steps

1. Cut the swordfish into pieces about the size of a pinky fingernail (approx. 1cm cubes).
   🕒 00:54
2. Add 1 tsp soy sauce and 1 tsp cooking sake to the cut swordfish, mix, and let it sit for a while.
   🕒 01:09
3. Season the swordfish with a pinch of pepper and a pinch of salt.
   🕒 01:27
4. Lightly beat 1 egg.
   🕒 01:40
5. Add 2 tsp of the beaten egg to the seasoned swordfish and mix.
   🕒 01:54
6. Spread the mixed swordfish onto a plate, sprinkle 2 tsp potato starch all over, and mix again.
   🕒 02:05
7. Heat 2 tbsp taihaku sesame oil in a frying pan, add the swordfish, and cook until the surface is fragrant and white. (Key Tip!) Since egg and potato starch are added, it will fry up with a delicious aroma.
   🕒 02:35
8. Once cooked, transfer the swordfish to a separate plate.
   🕒 03:04
9. Add a small amount of oil to the same frying pan, pour in the remaining beaten egg, and cook until half-set.
   🕒 03:04
10. Add 250-300g rice to the half-set egg and stir-fry over high heat until the egg and rice are well combined.
    🕒 03:19
11. Return the swordfish from the plate to the frying pan with the fried rice.
    🕒 04:00
12. Drizzle 1 tbsp cooking sake, a pinch of pepper, and 1 tbsp+ soy sauce over the swordfish. Stir-fry while letting it caramelize on the side of the pan to infuse flavor. (Key Tip!) This imbues the swordfish with the savory aroma, saltiness, and umami of soy sauce.
    🕒 04:07
13. Once the flavors have melded, stir-fry the rice and swordfish together.
    🕒 04:23
14. While stir-frying, add an additional pinch of pepper.
    🕒 04:37
15. Create a space in the center of the frying pan, add a pinch of soy sauce, then add 1 tbsp minced green onions and 2 tbsp minced scallions. Stir-fry together, and it's complete.
    🕒 04:59