Total Time
25mins
Prep 20 mins
Cook 5 mins

This is great for breakfast with a bowl of rice or also in a bento. Soy Sauce is optional.

Ingredients Nutrition

Directions

  1. Cut scallion into 1/2 inch sticks, keeping green and white portions separate. Finely chop onion and napa.
  2. Whisk 2 eggs together thoroughly.
  3. Put a wok or pan over high heat, swish 1/2 tbs. grapeseed oil around the wok. Add the eggs. When it is no longer runny in the center flip it over for a few seconds. Transfer to a plate.
  4. Add the rest of the oil to the wok. Add yellow onion and napa, stir-fry for approximately 2 minutes. Pour dashi stock over stir-fry and add sake, salt and a few dashes of pepper. Bring to a boil, then reduce heat and simmer for 3 minutes.
  5. Tear the egg into bitesized pieces. Add egg, edamame, scallion sticks-white portion-(and soy sauce if using)to the wok. Simmer for 2 minutes. Garnish with remaining scallion tops.

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