Green onion vermicelli and yam teppanyaki |

Cut the green onions into small pieces of about 3 to 5 mm, put them in a bowl, add the seasoning (A), and mix.
Drain the water from the rehydrated vermicelli, mix the whole, and serve on a plate.

Break the egg into a heat-resistant container, add water, and then make a hole in the yolk with a pointed object.
After heating in a 600w microwave oven for 50 seconds, remove it from the microwave oven, drain the water while being careful of burns, and place it on the vermicelli to complete one item.

Place the tofu on a double layer of kitchen paper, put it in a heat-resistant container, and heat it in a 600w microwave oven for 3 minutes.
After heating, remove it from the microwave, remove the kitchen paper while being careful of burns, put it in a bowl, and mix it with a whipper until it becomes a paste.

Peel the yam, grate it on the pasty tofu, and mix well. Divide the egg into yolk and egg white, put the egg white in a bowl of tofu and yam and mix.

Put seasoning (B) in a bowl and mix well.

Put sesame oil on an iron plate, spread it all over, and heat it. When it gets warm, reduce the heat to medium heat.

Slowly pour the dough into the iron plate.
After pouring, cover and bake on low medium heat for 5-6 minutes.

After a while, remove the lid, and when the edges and bottom of the iron plate are browned, add chili oil as you like.
Sprinkle the green onions and tenkasu, remove from the heat, and place the separated egg yolk in the center.