• 1/2 fillet salted salmon(lightly salted)
• 4 stalks green onions
• 1 egg
• 300 g (10.5 oz.) rice(cooked and warm)
• 1 tsp Manjo Hon Mirin(mirin)
• 1 & 1/2 Tbsp vegetable oil
• a dash salt
• a dash pepper
• 1 tsp Kikkoman Soy Sauce

1. (1) Grill the salmon, and when it has cooled slightly, remove the skin and bones, then break up into small pieces.
   (2) Cut the green onions into 5 mm (0.2 in.) lengths.
   (3) Beat the egg.
   (4) Add the mirin to the rice and combine.
   (5) Heat the vegetable oil in a fry pan, add (3), (1), (2) and (4), and sauté while combining together.
   (6) When the rice loosens up, adjust the flavor with salt, pepper and soy sauce, then serve in dishes.

Methods for beating eggs

(1) When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.