1.
Whisk 2 eggs with 2 teaspoons mirin and 2 tablespoons spring onion, and season with freshly ground black pepper.
2.
Heat 1 teaspoon oil in a small frypan over medium-low heat, swirling the pan to coat the base and sides. Add the egg mixture and cook for 4-5 minutes until the base is slightly set. Cook, occasionally drawing back the edges with a spatula to allow the uncooked egg to spill over onto the pan, for a further 1-2 minutes. When egg is set on top, slide onto a plate and keep warm. Repeat with remaining egg, mirin, spring onion and oil to make 3 more frittatas.
3.
To serve, top each frittata with a quarter of the smoked ocean trout and garnish with coriander, sesame seeds and extra spring onion.