Cut the pork belly into 2cm wide strips.

Mince the green onion.

Crack the egg into a bowl and mix well.

Heat 1/2 tbsp of salad oil in a frying pan, pour in the egg, and stir over medium heat until semi-cooked. Remove from the pan.

In the same pan, heat the remaining 1/2 tbsp of salad oil, add the minced green onion, and sauté over low heat until fragrant.

Add the pork belly to the pan and stir-fry until its color changes. Then add natto and cook until its stickiness reduces.