Steps

1. In a bowl, whisk 3 eggs until broken, then add 1 tbsp mayonnaise and mix well. [Key Tip!] Adding mayonnaise will result in a fluffy and melty texture.
   🕒 00:44
2. In a separate bowl, add 150g pork (bite-sized pieces), 2 tsp Cooking Sake (Rice Wine), a pinch of salt, a pinch of pepper, and 2 tsp Potato Starch. Mix well by hand. [Key Tip!] Marinating the pork with potato starch will make it tender and juicy.
   🕒 00:59
3. In another container, combine 100ml water, 2 tsp Soy Sauce, 2 tsp Oyster Sauce, 1 tsp Sugar, 1 tsp Sesame Oil, 1 tsp Potato Starch, and 1/2 tsp Chinese Chicken Stock Powder. Mix well to create the sauce mixture. [Key Tip!] Oyster sauce adds depth of flavor, and potato starch helps thicken the sauce easily.
   🕒 01:18
4. Heat vegetable oil for frying in a frying pan over medium heat.
   🕒 01:23
5. Pour the mixed egg mixture into the heated frying pan.
   🕒 01:32
6. Once the edges of the egg start to set, push them towards the center and cook until semi-scrambled. [Key Tip!] Removing the egg while it's still semi-scrambled will ensure a melty texture.
   🕒 01:38
7. Transfer the semi-scrambled egg to a bowl.
   🕒 01:49
8. In the same frying pan, add the marinated pork (bite-sized pieces) and spread it out.
   🕒 01:59
9. Stir-fry the pork until it's cooked through.
   🕒 02:07
10. Once the pork is cooked, reduce the heat to low. Re-stir the prepared sauce mixture and pour it into the frying pan.
    🕒 02:17
11. Cook until the sauce thickens.
    🕒 02:28
12. Once thickened, turn off the heat and return the semi-scrambled egg to the frying pan.
    🕒 02:36
13. Roughly break apart the egg and mix it with the pork and sauce.
    🕒 02:44
14. Plate the dish.
    🕒 02:51
15. Garnish with chopped green onions and, if desired, Ichimi Togarashi (Japanese chili powder). Serve.
    🕒 03:09