In a pot or wok, combine 200ml water, 1 tbsp soy sauce, 1/3 tbsp vegetable stock or oyster sauce, 1 tbsp mirin, and 1 tbsp cornstarch. Stir until well mixed.

Turn on the heat and cook the sauce, stirring occasionally to prevent the cornstarch from clumping.

Once the sauce is cooked, add 1 tbsp vinegar and turn off the heat.

Shred the imitation crab meat and mix with the eggs, adding a pinch of salt.

Heat a pan with a small amount of cooking oil and pour in the egg mixture. Add chopped green onion and cook on low heat.

As the eggs begin to set, stir gently like making scrambled eggs, then turn off the heat before fully cooked.

Place cooked rice on a plate. Press into a mold or shape for better presentation.

Place the cooked egg mixture on top of the rice.