Chop the green onion finely.

Shred the crab sticks into small pieces.

Beat 2 eggs and mix with the shredded crab sticks.

Prepare the Angkake sauce base by mixing soy sauce, sugar, mirin, vinegar, and oyster sauce.

Heat a pot and add 200ml water along with the sauce base. Stir well.

Once the sauce boils, add cornstarch slurry and mix until thickened.

Heat a frying pan over low heat and add oil.

Pour the egg mixture into the pan and spread it thinly like a crepe.

Scramble lightly by stirring from the edges to the center until just set.

Place cooked rice on a plate and top with the scrambled egg.