Simple Goya and Bacon Scramble

• 1 large Goya
• 5 strips Bacon
• 2 Eggs
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Chicken soup stock granules
• 1 dash less than 1 tablespoon Soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Sesame oil (for frying)

1. Wash the goya, cut horizontally in half, remove the seeds and pith, and cut into 4mm slices.
2. Season with salt (not listed) and let rest for 10 minutes before blanching for 30 seconds.
3. Run under chilled water to preserve the color of the goya, then drain the excess water and cut the bacon into 2-3cm strips.
4. Scramble the eggs and prepare the seasoning ingredients.
5. Heat sesame oil over medium-high heat, then lightly saute the bacon and goya.
6. Add the ingredients and pour egg over everything.
7. Be careful not to overcook!
8. Serve on a plate and it's done.
9. Garnish with onion or atsu-age tofu, if you like.
10. In Step 3, pour the egg into the center, let it cook without mixing, then briskly incorporate the rest once the egg has set around the edges.
11. Here it is with onion and sausage.
12. Delicious.

bacon, eggs, sake, mirin, chicken soup stock granules, soy sauce, oyster sauce, sesame oil

Taken from cookpad.com/us/recipes/144051-simple-goya-and-bacon-scramble (may not work)