Japanese Scramble with Soy Sauce, Nori, and Sesame

Lightly whisk eggs (200 g) with 20% cream (20 g), sugar-free soy sauce (5 g), and a pinch of salt (0 g). Avoid foam: scrambled eggs need a smooth but calm mixture.

Melt butter (15 g) in a nonstick pan over the lowest heat. The butter should liquefy without sizzling or browning.

Pour in the egg mixture and after 10 seconds gently push it from the edges toward the center with a spatula. Cook for 4-5 minutes until thick, glossy, and creamy; a safe center cue is about 72 °C.

Remove the pan from the heat while the eggs still look slightly moist. Residual heat will finish them without drying. Transfer to a warm plate.

Top with green onion (10 g), thin nori strips (2 g), and sesame seeds (5 g). Drizzle with sesame oil (5 g) and serve immediately.