Steps

1. Peel 1 cucumber, cut in half lengthwise, and thinly slice. Sprinkle with a pinch of salt, rub well, let sit for a while, then rinse and squeeze out the water thoroughly.
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2. In a bowl, mix 3 tbsp soy sauce and 1 tbsp cooking sake (rice wine) to create the marinating liquid.
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3. Add 2-3 egg yolks to the prepared marinating liquid and soak for 15-30 minutes. Adjust the soaking time based on the size of the egg yolks; it's ready when it's flavored and slightly firmed up.
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4. Briefly rinse 1 tbsp dried shrimp and place in a bowl. Add enough cooking sake (rice wine) or water to cover and soak for about 20 minutes. (If in a hurry, place in a microwave-safe container, cover with plastic wrap, and microwave at 600W for about 1 minute.)
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5. Wrap 1/2 block silken tofu in paper towels, lightly drain any excess water, and place in a bowl.
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6. Add the soaked dried shrimp, 1 tbsp preserved mustard greens, and 1 tbsp minced ginger to the tofu bowl. Mix while roughly crumbling the tofu. Avoid mashing it too finely like for white tofu sauce; leaving some texture is better. You can substitute with chopped pickled daikon or aged cucumber if you don't have preserved mustard greens or dried shrimp.
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7. Add a pinch of salt, a pinch of black pepper, a little soy sauce, and 2 tbsp sesame oil to the mixed tofu and combine.
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8. Add the salted and squeezed cucumber and mix further.
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9. Serve cooked rice in a bowl.
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10. Generously top the rice with the seasoned tossed tofu mixture.
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11. Place the marinated egg yolk on top, scatter with 1 tbsp chopped scallions. Garnish with cilantro if desired, and finish with sesame oil for finishing. Enjoy!
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