When I Don't Feel Like Cooking
I make tuna mayo and eggs over rice. The tuna is Japanese-inspired and the eggs over rice is Korean-inspired.
Tuna Mayo —
- One (or two) cans of Albacore tuna in water
- Kewpie mayo (A MUST)
- Togarashi
- Red onions or scallions
Eggs over Rice (gyran bap) —
- Hot rice
- Fried sunny side up eggs
- Sesame oil
- Sesame seeds
- Salt
Served with roasted seaweed, danmuji (Korean pickled daikon radish), and some romaine lettuce tossed in sesame oil, rice wine vinegar, and gochugaru.
As a Filipino, I've always eaten rice over eggs but was brought up with topping it off with Maggi seasoning. I prefer sesame oil and a little bit of salt! It's so savory.
Anyway, having a tube of seasoned pollack roe on hand was a game changer — I added it to the tuna salad and it made it even better than it already was.