Wash the island shallots in water, rub gently to remove the thin skin, and cut off the stems and roots. Slice them in half lengthwise. Cut the chives into bite-sized pieces.

Slice the chikuwa diagonally into thin pieces.

Crack the egg into a bowl, add a pinch of salt and pepper, and mix well.

Heat half of the salad oil in a frying pan over medium heat. Add the egg and stir gently until semi-solid. Remove the egg from the pan.