Cut Cabbage into 3 to 4cm size. Crack the eggs into a medium mixing bowl, add a pinch of Salt and whisk lightly.
Heat Oil in a large frying pan over medium to hight heat, cook Eggs quickly just like cooking ‘scrambled Eggs’. Remove the cooked eggs onto a plate and set aside.
Add Cabbage to the frying pan and stir fry over medium heat, add Sake to help steam cook the cabbage. Then add Water and Chicken Bouillon Powder.
When Cabbage is cooked, thicken the liquid with Potato Starch and Water mixture, but you might need only small amount of it. It all depends how much liquid you have. Salt & Pepper to season.
Add the cooked Eggs and gently combine. Sprinkle the chopped Spring Onion and serve.
