Prepare the main ingredients: tofu, eggs, enoki mushrooms, and anchovies. Vegetables can be substituted as desired.

Thinly slice the cabbage, enoki mushrooms, and carrot.

Rinse the dried anchovies to reduce saltiness.

Mash the tofu and squeeze out excess water using a cloth.

Beat the eggs with a pinch of salt until well mixed.

Heat oil in a pan and sauté the cabbage and carrot. Add 1 tbsp sesame oil and continue sautéing.

Add mashed tofu, anchovies, and enoki mushrooms to the pan and mix well.

Add 0.5 tbsp soy sauce for seasoning. Adjust to taste if needed.

Pour the beaten eggs into the pan and stir continuously until the eggs start to set.

Smooth the surface of the mixture and cover the pan with a lid. Cook on low heat until fully set.

Remove the lid and let any remaining moisture evaporate.