Beat an egg and salt lightly. In a pan with plenty of oil scramble until half-cooked (over high heat) and remove from heat.
Add the chives which have been cut into 4cm lengths, with the dashi and black pepper. Be careful not to overcook.
Return the egg to the pan with the chives, then add the soy sauce. If you prefer a yellow finish to the eggs, omit the soy sauce and substitute with the same amount of prepared dashi broth.
Story Behind this Recipe
My mother-in-law makes delicious chives with eggs using dashi. I recall being surprised that dashi could be used other than for flavoring simmered dishes. Since then, I use dashi in all my stir-fried dishes.
Put the eggs in a hot pan with plenty of oil and cook until half cooked (to make them fluffy, briskly stir with a spatula and remove them immediately from the pan). Use lots of vegetable oil when frying for a delicious taste. Be careful not to overcook the chives or eggs. Adding mushrooms or meat turns this into a main dish.