Crack the egg in a bowl and add about 180ml of water to 60ml of each egg.
We measured about 1.5 eggs per serving and prepared them.

Sprinkle a tablespoon of pepper and mirin here to remove the fishy taste.
You can use cooking wine instead of mirin.

I'm only going to season it with salt.
It doesn't get salty even if you add 1/3 tablespoon of salt because water goes in.
Add 1/3 tablespoon. If you like salty food, you can add 1/2 tablespoon.

You can prepare the rest of the ingredients to your liking.
I like the onion in the steamed egg, so I cut the onion into 1/4 pieces and prepared it.
Other than that, you can prepare carrots and mushrooms for the refrigerator.

Put it in an earthen pot and cook it. That's it.
One tip that doesn't burn is to apply sesame oil to the bottom and walls of the earthen pot.
If you make it like this, it's much easier to wash the dishes.
It's good to have about 1/3 of the space.
Pour in all the prepared egg water.

The important thing about cooking is not to just watch, but to keep bothering the eggs.
The metal spoon is hot, so continue to stir in one direction, scratching the bottom like this with a wooden spoon.
Food with sincerity can't be bad, right?

If you keep stirring over high heat, it starts to get lumpy.
Continue to mix, reducing heat to medium when this mass is about to set.

When you feel like it's completely lumped, sprinkle sliced green onions and sesame seeds
Reduce heat to very low and cover.

After you cover it, you don't have to cook it for a long time and it smells a little burnt,
Cook it for about a minute and turn off the heat.
Even if you make it 15 minutes before you set the table, if you use an earthen pot to cover it
It's a good side dish to make in advance because it doesn't cool down.