Steps

1. Finely chop 40g scallions into 3-5mm pieces and place in a bowl.
   🕒 00:42
2. Add 1 tsp chicken bouillon powder, 1 tsp toasted sesame seeds, and 1 1/2 tbsp Kado ya Sesame Oil (Dark) to the bowl and mix well.
   🕒 00:53
3. Add the rehydrated and drained 80g glass noodles to the bowl and mix everything together.
   🕒 01:10
4. Transfer the mixed glass noodles to a plate.
   🕒 01:19
5. Crack 1 egg into a microwave-safe container, add 50ml water, and poke a hole in the yolk.
   🕒 01:30
6. Microwave on high (600W) for 50 seconds to make an onsen tamago (hot spring egg).
   🕒 01:39
7. Carefully drain the hot water from the onsen tamago and place it on top of the green onion glass noodles.
   🕒 01:46
8. Place 150g silken tofu in a microwave-safe container lined with paper towels and microwave on high (600W) for 3 minutes.
   🕒 02:16
9. Remove the paper towels from the heated tofu and mash it into a paste with a fork.
   🕒 02:27
10. Peel 100g Japanese yam, grate it into the bowl with the mashed tofu, and mix well.
    🕒 02:45
11. Separate 1 egg into yolk and white. Add the egg white to the yam and tofu mixture and mix.
    🕒 02:59
12. Add 1 tsp dashi stock granules, 1 tsp soy sauce, and 2 tsp Kado ya Sesame Oil (Dark) to the bowl and mix everything thoroughly.
    🕒 03:12
13. Add 1 tsp Kado ya Sesame Oil (Dark) to a skillet (or frying pan), spread it evenly, and heat it up.
    🕒 03:32
14. Once the pan is hot, reduce the heat to medium-low and pour in the mixed ingredients.
    🕒 03:48
15. Cook over medium-low heat for 5 to 6 minutes until the bottom is browned.
    🕒 04:10
16. Once browned, place the egg yolk in the center and drizzle 1 tsp Kado ya Sesame Chili Oil around the edges, if desired.
    🕒 04:28
17. Sprinkle with chopped 1 scallion.
    🕒 04:43
18. Sprinkle with 1 tbsp tenkasu.
    🕒 04:54