An Entire Japanese Leek with Eggs

• 1 Japanese leek
• 1 Egg
• 1 Sesame oil
• 1/2 tsp Bonito-based dashi soup stock
• 1/2 tsp Chicken soup stock

1. Chop the leek into 1 cm.
2. Heat sesame oil in a frying pan and saute the leek.
3. After browned, add the two kinds of soup stock and let the flavor soak in.
4. Crack the eggs into the pan and stir lightly.
5. After it's cooked, flip over.
6. Take care not to stir too much.
7. Drizzle oil to finish.
8. Serve.
9. It's even more delicious if the egg is lumpy.

egg, sesame oil, chicken soup stock

Taken from cookpad.com/us/recipes/170979-an-entire-japanese-leek-with-eggs (may not work)