Steps

1. Finely julienne the carrots.
   🕒 01:47
2. Blanch the fried tofu in hot water to remove excess oil, then julienne it.
   🕒 01:47
3. Soak the dried hijiki seaweed in water for 20-30 minutes to rehydrate, then drain thoroughly.
   🕒 01:51
4. In a bowl, whisk 3 eggs, add a pinch of salt, and mix well.
   🕒 02:30
5. Heat 2 tbsp of toasted sesame oil in a frying pan.
   🕒 02:42
6. Pour the beaten eggs into the hot pan and scramble until half-cooked.
   🕒 02:52
7. Transfer the scrambled eggs to a plate and set aside.
   🕒 03:04
8. In the same frying pan, add the julienned 50g of carrots and 1 tbsp of sesame oil. Stir-fry until the carrots are slightly softened.
   🕒 03:11
9. Once the carrots are softened, add the rehydrated 10g of hijiki seaweed and continue to stir-fry.
   🕒 03:40
10. Add [A] 2 tbsp of cooking sake, [A] 1 tbsp of soy sauce, [A] 1/2 tsp of sugar, and [A] 50ml of soup stock. Cook until the liquid has evaporated.
    🕒 03:58
11. When the liquid has reduced, add the blanched and julienned 1 sheet of fried tofu and mix well.
    🕒 04:31
12. Add a pinch of pepper and mix.
    🕒 04:48
13. Return the reserved half-cooked scrambled eggs to the frying pan and gently toss to combine with the other ingredients.
    🕒 04:52
14. Finish by drizzling with a drizzle of sesame oil. The dish is now complete.
    🕒 05:05
15. Optionally, sprinkle with a pinch of ground Sichuan peppercorns. (Secret Tip! Adding Sichuan peppercorns sharpens the flavor and makes it even more delicious.)
    🕒 05:48