Steps

1. Remove the pits from 5 umeboshi, mash, and flake them.
   🕒 01:53
2. Heat 2 tbsp+ of white sesame oil in a frying pan, add the flaked umeboshi, and stir-fry.
   🕒 02:34
3. When the umeboshi starts to bubble, add 3 tbsp+ of Shaoxing wine and reduce the liquid.
   🕒 02:47
4. Add 1 can of tuna, stir-fry, season with a pinch of pepper, and turn off the heat to create the umeboshi sauce.
   🕒 02:52
5. Cut 2 small blocks of tofu into 4cm squares, about 2cm thick.
   🕒 03:29
6. Arrange the cut tofu in a circle on a plate.
   🕒 03:41
7. Generously top the tofu with the prepared umeboshi sauce.
   🕒 03:58
8. Microwave (600W) for 1 minute 30 seconds. [Secret Tip!] The tofu will warm through and the sauce will permeate, creating a melt-in-your-mouth texture.
   🕒 04:22
9. Separate 2 eggs into whites and yolks. Lightly beat the egg whites.
   🕒 04:57
10. Lightly oil a frying pan over low to medium heat, pour in the beaten egg whites, and spread them evenly.
    🕒 05:16
11. Once the egg whites turn white, cover and steam for 30 seconds.
    🕒 05:37
12. Place the egg yolks on top of the cooked egg whites, cover again, and steam over low heat for 40 seconds.
    🕒 05:57
13. Sprinkle a pinch of salt and a pinch of pepper on the fried egg.
    🕒 06:26
14. Place the cooked fried egg in the center of the warmed tofu.
    🕒 07:46
15. In a small pot or frying pan, combine 1 tbsp soy sauce and 1 tbsp sesame oil, heat, and mix.
    🕒 07:59
16. Drizzle the warmed sesame oil and soy sauce mixture over the tofu and fried egg to finish.
    🕒 08:13
17. The umeboshi sauce can be made ahead and is also delicious with added ginger, green onions, or chili peppers.
    🕒 10:13