Put the canned tuna in a sieve to drain the oil, put it in a bowl, and mix it with sugar. Chop carrots and onions and prepare them,

Pour grape seed oil into a heated pan and stir-fry minced carrots and onions.

Turn off the heat, add the tuna mixed in the two pan and mix evenly. Beat the eggs well and strain them through a fine sieve. If you want to make fine-grained eggplant, it's good to strain it through a sieve.

Wipe the heated pan evenly with grape seed oil on a kitchen towel, pour the beaten egg about 3TS and fry egg garnish about 16-17cm in diameter. On low heat. You know, right?

Mix perilla oil and black sesame seeds in the cooked rice, spread them out, and add tuna filling to make a round shape.

I put rice on the egg garnish I made, put the garnish in the middle, and tied it with slightly blanched chives. If you don't have chives, chives are fine. When frying egg garnish, if you fry it too thick, it doesn't close well, and if you fry it too thin, it's easy to tear. It's always hard to make it in moderation, but make it well by frying the egg garnish with the right thickness.