When using a water bath, use a deep pot to ensure the bag does not stick out from the pot's edge. Be cautious of steam escaping from the bag to avoid burns.

Place the entire contents of the canned yakitori into the Oishii Bag Mofu, crack the eggs in, and lightly mix.

Seal the bag while removing air. (It's okay if the egg whites are not fully mixed.)

Bring water to a boil in a pot and submerge the bag for 1 minute.

Remove the bag, knead it gently to mix, then return it to the pot for another 1 minute in the water bath. *Use chopsticks or tongs to avoid burns when removing the bag.

If you want the eggs more cooked, leave the bag in the hot water with the stove off, allowing the residual heat to gradually cook the eggs.

Pour over a bowl of rice and sprinkle with roasted seaweed to finish.

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