☆ Chinese soup base (I used powdered whole chicken bouillon )
1/4 scant teaspoon
Sesame oil with vegetable oil
Beat the eggs, and fry until soft-set, remove and transfer to a plate. Since they'll be cooked through later, be sure to lightly cook.
Mix the ☆ ingredients together and set aside.
Fry the chives in sesame oil, once tender, turn off the heat and add the mixture from Step 2. Heat once more and stir until the sauce thickens.
Once it has thickened, add the eggs from Step 1, breaking them apart as you go.
Story Behind this Recipe
I love thick "an" sauce, so I tried it with chives and egg. I didn't use soy sauce or oyster sauce. It's a salt-base "an" sauce.
Fluffy scrambled eggs gently tossed with thick chive sauce is visually appealing. Be sure to turn off the heat before adding the katakuriko. This is delicious served over rice. Since it's lightly seasoned, feel free to adjust the ingredients to taste.