Diagonally slice the Japanese leek to 5 mm thickness. Beat the eggs.
Heat sesame oil in a frying pan and add the leeks from Step 1 and sauté. When the leeks become tender, add 2/3 pack of bonito flakes. Add soy sauce, soup stock granules and stir. Next, add the eggs from Step 1.
After transferring to a serving dish, sprinkle the remaining 1/3 of the bonito flakes, then serve.
Story Behind this Recipe
I came up with this once when all I had were Japanese leeks, and now I make it all the time.
Thoroughly sautéing the Japanese leek will increase the sweetness. This is a lightly seasoned dish, so adjust to taste with soy sauce.