Scrambled eggs with potatoes.

Dissolve 0.5 tablespoons of coarse sea salt in water, then add diced potatoes and soak for 15 minutes.

Drain the boiled potatoes in a sieve to remove excess water.

Heat one tablespoon of cooking oil in a pan over high heat. Add the potatoes and thinly sliced carrots, and stir-fry for about 2 minutes until they are lightly coated with the oil.

Reduce the heat to medium, add 2 tablespoons of water, immediately cover with a lid, and cook for 2 minutes.

Open the lid and push the ingredients to one side. Then, over low heat, add 1 tablespoon of cooking oil and crack in 2 eggs.

In a bowl, whisk together the eggs with 0.25 teaspoons of salt, 0.5 teaspoons of sugar, and 1 tablespoon of mirin (Japanese sweet rice wine). Then, proceed to make scrambled eggs.

Once the eggs are mostly cooked, gently stir in all the ingredients and lightly sauté until everything is well combined and heated through.