Steps

1. In a bowl, combine 2 tbsp Soy Sauce, 2 tbsp Cooking Sake (Rice Wine), 2 tsp Sugar, and 1 clove grated Garlic, and mix until the sugar dissolves.
   🕒 01:37
2. Once everything is combined, add 1 tbsp Sesame Oil and 2 tsp Toasted White Sesame Seeds and mix.
   🕒 02:11
3. Pour half of the prepared sauce over 200g thinly sliced pork belly and mix well, reserving the remaining sauce. (Tip: Marinating beforehand makes the meat tender.)
   🕒 02:28
4. Tear 2 King Oyster Mushrooms and 4 Shiitake Mushrooms into bite-sized pieces by hand, without using a knife. (Tip: Tearing mushrooms by hand enhances their aroma and makes them absorb flavor better.)
   🕒 02:51
5. Heat a frying pan without oil, and spread the marinated pork belly to cook.
   🕒 04:22
6. Cook until the pork releases its own oil.
   🕒 04:43
7. Once the pork has released oil, add the hand-torn King Oyster Mushrooms and Shiitake Mushrooms and stir-fry.
   🕒 05:02
8. They will appear to be a large volume at first, but they will reduce to about half their size as they cook. Don't rush; cook them until the moisture evaporates.
   🕒 05:22
9. When the mushrooms release their moisture and gain a glossy sheen, add the reserved sauce and toss to coat everything. (Tip: Dividing the sauce into two stages gives the mushrooms a glossy finish and unifies the flavor.)
   🕒 05:53
10. Push the ingredients to the sides of the frying pan to create a space in the center. Separate the 1 Egg into yolk and white. (Tip: A spoon can be used to easily separate the yolk.)
    🕒 07:03
11. Pour only the egg white into the cleared space in the center and cook until set.
    🕒 07:46
12. Once the egg white is cooked, carefully place the egg yolk on top.
    🕒 08:17
13. Plate the dish, mix everything together, and enjoy.
    🕒 08:44