Cut the roots off the komatsuna and chop into 2cm pieces. Crack eggs into a bowl and mix.

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat. Add the eggs and stir until semi-cooked, then remove from the pan.

Add the remaining salad oil (1/2 tbsp) to the pan and heat over medium. Stir-fry the komatsuna until softened. Add the canned sanma and 1 tbsp of its sauce, breaking it apart as you stir.