2 soft finger rolls (hot dog buns)
2 spring onions, chopped
1 red bird's eye chilli, deseeded and chopped
1 teaspoon miso paste
a dash of white pepper
1 desert spoon oil
Beat the eggs, miso, chopped chilli and spring onions and white pepper well. You can add a pinch of salt, but the miso should contain enough salt for the dish.
Heat the oil in a frying pan. Cut the roll in half, longways. Pour the egg in (half the mixture for each roll) and place the bread open on the mixture. Cook for a minute on low heat and turn over.
Garnish with Japanese mayonaise and chilli sauce.