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1
Slice the fu along its width with about a centimeter thick.
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2
In a large bowl, whisk 4 eggs then add 2 tablespoons of dashi stock and 1/4 teaspoon of salt. Continue whisking until well combined.
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3
Add the fu in the bowl then wait until the fu absorbs the liquid and becomes soft. This takes about 20-30 minutes. Occasionally, mix the fu so that it will absorb the egg mixture evenly.
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4
While waiting for the fu to absorb the egg mixture, you can prepare the vegetables. Start by cutting the garlic chives into about 5-centimeter pieces.
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5
Slice the green onion and carrot thinly diagonally then wash and drain the bean sprouts.
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6
Heat a pan using medium high heat then add a tablespoon of sesame oil.
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7
Add the fu in the pan then fry. Make sure that the fu doesn't overlap so that it will be cooked evenly. Turn over the fu pieces once the other side has browned.
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8
Once the egg is cooked and the fu has turned brown, increase the heat to medium-high. Sprinkle with quarter teaspoon of salt and quarter teaspoon of pepper. Add the carrot and green onions then stir-fry for 1-2 minutes.
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9
Next, add the garlic chives and bean sprouts then continue stir-frying for another minute or until the bean sprouts are cooked.
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10
Remove from heat then put on a serving plate. Garnish with katsuoboshi and red pickled ginger before serving.
