Scallops with eggs and rice bowl

Cut off the shiitake mushrooms and slice them into thin slices.

Put kelp stock, Hachi-chan Bijin, and shiitake mushrooms in a small frying pan, and heat them. Once it reaches a boil, add scallops and turn high heat.

Beat the eggs and add them little by little to the frying pan. It's a good idea to add the white meat first and the yolk later.

Once it is set to half-boiled, remove from the heat and place it on the rice that has been cooked in a bowl. Top with hot spring eggs and pour chili oil if desired to finish.