Boil the green beans with salt, remove the stems, and cut into bite-sized pieces.
Make scrambled eggs. Put the scrambled egg ingredients into a bowl and mix well. Heat salad oil in a frying pan over medium heat, then pour in the egg mixture. While continuously stirring with four cooking chopsticks, sauté for 1 to 2 minutes until cooked, then remove from the pan.
Make Natto Soboro.
Wipe the frying pan after making the omelet, add all the soboro ingredients EXCEPT for the natto, and mix. Cook over medium heat, breaking up the ground pork while stirring, until cooked. Add the natto and mix well, then remove from heat.
Place warm cooked rice in a bowl, and arrange scrambled eggs, Natto Soboro, and green beans evenly on top. Garnish with red pickled ginger.
