1. Fry the egg in a frying-pan (without oil) over low heat until crisp for about 25~30mins. Stir from time to time to avoid burning. Then transfer onto a plate to dry up.
2. In an another frying-pan (without oil), add sesame, crushed soup pearls and katsuobushi and fry lightly. Then add ingredient dashi powder and soy sauce to season, continue to simmer for about 5~6 mins, stirring constantly until they are crispy. Then transfer onto a plate to dry up.
3. Once both (1 and 2) are dry up enough, transfer into a bowl and add nori (cut into small pieces). Mix.
Serve over hot rice!
Place them in a container to keep. I usually keep in the fridge.