Ingredients

• ●1 cup cooked Lentils
• ●1 tsp Sesame oil
• ●1-2 tsp Soy sauce or tamari
• ●small splash Rice vinegar
• ●to taste White pepper
• ●pinch Sugar or mirin
• ●4 oz Firm tofu
• ●1 tbsp Soy sauce
• ●1 tsp Mirin
• ●1 tsp grated Ginger
• ●optional Garlic
• ●1 Egg
• ●to taste Salt
• ●tiny drizzle Sesame oil
• ●optional Furikake
• ●4 oz well drained Tuna
• ●1 tbsp Kewpie mayo
• ●to taste Soy sauce
• ●to taste White pepper
• ●optional finely chopped Scallion
• ●tiny dab optional Wasabi
• ●to taste Toasted sesame seeds
• ●to taste Nori strips or crumbled seaweed
• ●to taste Chili crisp or shichimi togarashi

Instructions

1. 1Toss warm lentils with sesame oil, soy sauce, rice vinegar, and white pepper. Add a pinch of sugar or mirin if desired.
2. 2Pan-fry firm tofu until deeply golden. Finish with soy sauce, mirin, grated ginger, and optional garlic. Let it reduce until it clings.
3. 3Boil egg for 6½ minutes. Ice bath, peel, and halve. Season with salt, a tiny drizzle of sesame oil, and optional furikake.
4. 4Mix tuna (very well drained) with Kewpie mayo, soy sauce, and white pepper. Optional upgrades: finely chopped scallion, tiny dab of wasabi.
5. 5Assemble the bowl: sesame-soy lentils, teriyaki tofu (one quadrant), tuna salad (cool quadrant), jammy egg on top. Finish with toasted sesame seeds, nori strips or crumbled seaweed, and chili crisp or shichimi togarashi.