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Indulge in the luxurious combination of "Habanori" seaweed and scrambled eggs with this double treat seafood bowl! 

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Ingredients:

• Dried "Habanori" seaweed, to taste
• Dried "Suji-Aonori" seaweed, to taste
• 1 egg
• Sesame oil (for cooking and finishing)
• Soy sauce
• Cooked rice 

How to:

1. Lightly toast the "Habanori" seaweed to bring out its vibrant green color. (You can do this in a toaster at 200 degrees for about 20 seconds or in a dry frying pan.)
2. Heat a frying pan over medium heat, add a small amount of sesame oil, then crack the egg into the pan. Stir gently with a spatula to scramble the egg. Adjust cooking time according to your desired consistency.
3. Once the rice is hot, place it in a bowl, top it with the scrambled egg from step 2, and then sprinkle the dried "Habanori" and "Suji-Aonori" seaweed to taste. Finally, drizzle with finishing sesame oil and soy sauce, then enjoy!
4. * If you prefer the crispy texture of seaweed, drizzle sesame oil and soy sauce directly onto the eggs. Since seaweed already has a salty flavor, adjust the amount of soy sauce to your liking.