Grilled salmon

Make a notch into the skin of the raw salmon fillet, and open the door, and apply an appropriate amount of Akuchi Bijin to the surface of the salmon.

Chop the tanba leaves into small pieces and loosen the crab sticks.
Mix the eggs with [A] and cut mitsuke and crab sticks to make an egg to form an egg mixture.

Pour egg mixture into a heated frying pan with 1 tsp salad oil and stir well. Turn off the heat until soft and half-boiled, transfer to a bowl of prepared ice water and mix to prevent heat from entering.

Place the open salmon in a circle in aluminium foil and place the half-boiled eggs in the center. (Set the eggs surrounded by fish.)

Bake in the toaster for about 10 minutes. Remove once with 5 minutes remaining, apply Hachimi Bijin again to the surface, and bake the remaining time.

Serve in a bowl and it's finished.