Prepare the snow peas by removing the strings and rinsing them.

Blanch the snow peas in boiling water with a little salt for 30-60 seconds to retain color.

Immediately drain and soak the blanched snow peas in cold water.

Drain the snow peas well after soaking.

Beat the eggs in a bowl.

Cut the sweet onion in half lengthwise and then into 1 cm thick slices.

Shred the imitation crab sticks.

In a separate bowl, combine lukewarm water, chicken soup stock granules, soy sauce, mirin, and katakuriko to make the sauce.

Heat sesame oil in a pan.

Stir-fry the sliced onion in the heated oil until it becomes transparent.

Add the snow peas and shredded crab sticks to the pan and stir-fry quickly.

Mix the combined sauce ingredients thoroughly.

Add the sauce to the pan with the vegetables and crab sticks.

Mix rapidly to thicken the sauce.

Once the sauce comes to a boil, pour the beaten egg into the center of the pan.

Cover the pan with a lid and let it sit for 30 seconds until the egg is partially set.

When the egg is soft set, turn off the heat.

Serve the dish immediately.