Wash the komatsuna and cut into 4-5cm long pieces.
Heat up a frying pan and mix the two eggs in a bowl, then add to the pan with a pinch of salt and scramble. Cook until the eggs are crumbly, then set aside.
In the same pan, heat up the vegetable oil and add the komatsuna with a pinch of salt. Stir-fry for a few minutes until wilted.
Add the scrambled eggs and gently mix. Turn off the heat, add a handful of katsuobushi and mix.