温玉白菜｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Put a knife in the long direction of Chinese cabbage, cut it in half, and cut it into small pieces with a width of 3 to 5 mm.
Put the cut Chinese cabbage in a bowl, add salt and knead it by hand.
Place a weight on the bowl and let sit for 20-30 minutes.
When the Chinese cabbage becomes moist and soft, squeeze the water by hand and put it in another bowl.

Add drained tuna cans, ground sesame seeds, sesame oil, and glass soup to the bowl of 1 and mix.

Serve 2 on a plate, sprinkle with chopped green onions and sesame seeds, and sprinkle with chili oil if you like.
In addition, sprinkle finely chopped nori seaweed.

Break the egg into a heat-resistant container and add water.
Make a hole in the yolk with a sharp object and heat it in a 600W microwave oven for about 50 seconds to make an onsen tamago.
Discard the water in the heat-resistant container and drop the hot spring egg in the center of the plate 3 to finish.