STEP 1/8
Separate the yolk from the egg yolk. Add 1/2 cup soy sauce, 1 spoonful of cooking wine, and 1 spoonful of sugar. Add soy sauce until the yolk is half submerged. Cover with plastic wrap or lid and let ripen in refrigerator for 6 hours. Flip it over in the middle.
STEP 2/8
Put a pinch of sugar and salt into the rice and mix it well. Then, it's square! I'll make it flat. Let it cool for a while.
STEP 3/8
Grease the pan and bake until the rice is brownish.
STEP 4/8
I'm going to make onions for toppings. Slice it thinly.
STEP 5/8
Stir-fry it like frying it in oil.
STEP 6/8
Remove the yolk from the refrigerator and fill the bowl with half the olive oil. Bake in the oven at 170 degrees for 6-8 minutes.
STEP 7/8
Remove egg yolk from prepared rice and place on top.
STEP 8/8
Lastly, sprinkle the onion on the yolk, chopped chives, lemon zest, and parsley powder.
You can add the ingredients according to the number of people.
*The cooking itself takes about an hour, but it takes a day to ripen the yolk.
Please keep that in mind