Japanese/soft style scrambled eggs are kicking my butt. help!

Hi guys, I’m sort of? New to cooking but not really (I grew up helping my parents cook, and occasionally I’ll make dinner for us) and I want to master soft style eggs. Up until I went to japan this august, I hated scrambled eggs. The soft, salty variant was a game changer. I’m trying to recreate them at home, on the other side of the world - but I’m just not getting it right. Where I live, there are no japanese/east asian breakfast places around, and my family thinks chewier and drier eggs are the way to go. What I do is basically add a little bit of 5% cream, along with some soy sauce and sesame oil, cook it on medium-low, sometimes medium high, and hope for the best.