Prepare the broth by soaking 2 pieces of kombu in 200 ml of water for 20 minutes.

Crack 6 eggs into a large bowl.

Add 1 tbsp mirin, 1 tbsp shrimp sauce, 2 tsp sugar, 1 tsp salt, and 1 tbsp sesame oil to the eggs.

Whisk the eggs thoroughly until smooth.

Add the prepared kombu broth to the egg mixture and mix well.

Prepare a heatproof dish by brushing it with 1 tbsp sesame oil.

Strain the egg mixture through a sieve into the prepared dish.

Add 2 tbsp chopped green onion and 1 tbsp chopped carrot to the egg mixture and gently stir.

Cover the dish with plastic wrap or foil.

Steam the dish in a steamer over medium heat for 20 minutes.

Turn off the heat and let the dish rest for 5 minutes.

Carefully remove the dish and invert it onto a cutting board.