Steps

1. Coarsely chop 250g napa cabbage.
   🕒 02:22
2. Heat rice bran oil to taste in a frying pan, then stir-fry the coarsely chopped napa cabbage.
   🕒 03:04
3. Once the napa cabbage is cooked through, add 1 tsp Hondashi and stir-fry.
   🕒 05:02
4. Cut 1 aburaage (fried tofu pouch) into thin strips.
   🕒 06:08
5. Add the thinly sliced aburaage to the stir-fried napa cabbage and continue to stir-fry.
   🕒 06:38
6. Add 100ml water and simmer.
   🕒 07:14
7. Add 1/2 tsp yuzu kosho and mix.
   🕒 07:26
8. Add 150ml water, 1 tsp soy sauce, and the remaining 1/3 tsp Hondashi, and simmer until a little moisture remains. [Expert Tip!] By leaving some moisture, the dish will remain delicious and not dry out over time.
   🕒 08:06
9. Transfer the simmered napa cabbage to a plate and set aside.
   🕒 09:08
10. Mince 7g garlic.
    🕒 09:46
11. Heat 2 tsp to 1 tbsp olive oil in a frying pan, add the minced garlic, and stir-fry over medium heat.
    🕒 11:19
12. Once the garlic is fragrant, add 5 sausages and grill over high heat until browned. [Expert Tip!] By not scoring the sausages, their umami and juices are locked in, resulting in a more delicious finish.
    🕒 12:34
13. Once the sausages are browned, reduce heat to medium, add 2 tbsp water and 1 tsp chicken stock powder, and simmer until reduced.
    🕒 14:41
14. Serve rice in a donburi bowl.
    🕒 16:51
15. Beat 2 eggs.
    🕒 17:23
16. Pour the beaten eggs into the pan with the reduced sausages and cook until set.
    🕒 17:57
17. Once the egg is set, sprinkle with chopped green onions to taste and season with black pepper to taste.
    🕒 19:22
18. Place the green onion salt sausage egg from the pan on top of the rice in the donburi bowl. Serve immediately.
    🕒 21:07