Prepare anchovy stock by boiling anchovies and dried shiitake mushrooms. Remove anchovies and kombu after boiling.

Mix 2 eggs, a small amount of salt, green onion, and 1 tbsp of anchovy stock or water until well combined.

In a pot, combine 1 cup of stock with 1.5 tbsp soy sauce, 1 tbsp rice wine, 1 tsp sugar, sliced onion, and carrot. Boil until vegetables are tender.

Heat a pan with oil, pour the egg mixture, and stir gently as it begins to cook to create soft scrambled eggs.

Add 1 tbsp of cornstarch mixed with water to the boiling stock to thicken the sauce, then turn off the heat.