Steps

1. Soak 2 cups of rice for 30 minutes, then drain in a colander.
   🕒 00:40
2. Place the soaked rice in a rice cooker, add 1 tbsp of Taihaku Sesame Oil to the usual amount of water, and cook. (Key Tip! Adding 1/2 tbsp of Taihaku Sesame Oil per cup of rice provides a rich flavor similar to rice cooked with lard, while remaining healthy.)
   🕒 02:07
3. In a bowl, combine 50ml of White Soy Sauce, 10ml of Shaoxing Wine, 15ml of Mirin (Sweet Rice Wine), and 10 Sichuan Peppercorns.
   🕒 03:07
4. Separate 4 eggs into yolks and whites. Marinate the egg yolks in the combined seasoning mixture from step 3 for 1 hour. (Key Tip! Marinating the egg yolks allows them to absorb the umami and aroma of the seasoning, resulting in a rich flavor.)
   🕒 02:44
5. Take 5 tbsp of the egg yolk marinade from step 4 into a small saucepan. Add 1 tbsp of Cooking Sake (Rice Wine), 2 tsp of Sugar, and a pinch of Black Pepper, then heat.
   🕒 03:58
6. Once the seasoning mixture comes to a boil, remove from heat and let it cool. (Key Tip! Using the egg yolk marinade as the base for the sauce creates a flavorful sauce.)
   🕒 04:19
7. Drizzle 1 tsp of Taiko Sesame Oil over the cooked rice and mix well.
   🕒 05:17
8. Just before serving, lightly whip the 4 egg whites you separated.
   🕒 05:47
9. Serve the rice in bowls and drizzle with the sauce made in step 6.
   🕒 05:43
10. Gently top the rice with the whipped egg whites.
    🕒 06:07
11. Place the marinated egg yolk in the center to complete the dish.
    🕒 06:14