Pat the shrimp dry with some paper towel and set it aside.

Whisk eggs, soy sauce, mirin, water (or broth of your choice) and a pinch of salt together before setting aside.

Heat 1 tablespoon of oil in a nonstick pan on medium low heat. Save a small handful of the green part of the scallion and put the rest in the pan while the oil is still cold.

Stir occasionally and cook until it's aromatic and the scallions just start to brown, about 1-2 minutes.

Pour in the egg mixture, stirring constantly until it's half set, remove it from the pan into a bowl.

In the same pan, add 1 tablespoon of oil and cook the shrimp until it's cooked through.

Turn off the heat, pour the egg mixture back in the pan to incorporate the shrimp and the eggs. Use the remaining heat to cook the eggs until it's almost set.

Plate the dish and sprinkle the remaining scallions and season with more salt to taste. Optionally, top with a bit of white pepper and sesame oil.