Dice the onion. Cut the kanikama into pieces about 1 cm long.

Crack the eggs into a bowl, add KEWPIE MAYONNAISE ORIGINAL, and whisk until well combined. Add the kanikama, 2 tbsp milk, 1/4 tsp salt, and a little black pepper. Mix until all ingredients are well combined into the egg mixture.

Heat a small amount of oil in a 20 cm frying pan over medium heat. Sauté the onion until fragrant.

Once the onion has softened, pour in the egg mixture. Cook while stirring until half set. Cover the pan, reduce the heat, and cook for about 2 minutes more.

Remove and transfer to a serving plate. Place the mixed salad on top, then drizzle with dressing before serving.