Rehydrate the koya tofu in warm water, squeeze out excess moisture and cut into half its thickness. Next cut into 3 mm (0.1 in.) widths and coat with the potato starch.
Cut the garlic chives into 4 cm (1.6 in) lengths.
Thoroughly mix together (A).
Heat the sesame oil in a fry pan, add in (1) and cook until crisp.
Add in the tiny dried shrimps and (2), stir-fry together, then pour and mix in (3). To finish, pour in the beaten egg and quickly stir-fry all ingredients together.
Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.
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.
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