Season unohana with soup stock, mirin and salt and add egg white, then stir-fry constantly until it is cooked and finally add a small amount of vinegar and let it cool.
-卯の花を煮出汁、みりん、塩で調味し、鶏卵の白身を加え、たえずかきまぜながら炒りつけ、少量の酢を合わせてよく冷やす。