Century Egg Atsuage (The Century Egg Tofu Beloved by Rui Yoshida)

Slice the garlic about 2 mm thick. You can use store-bought garlic chips instead if you have them.

Put the sliced garlic in a pot, pour in enough oil to submerge it, and fry slowly over low heat.

Use about 5 cm of the long green onion, mince it coarsely, and transfer it to a bowl.

Use about half a cucumber. Cut it into quarters, remove the seeds and pith, smash it lightly with the knife, then cut it into small pieces.

Cut the cherry tomatoes into quarters. If using regular tomatoes, cut them into bite-sized pieces.

Cut the century egg into roughly 1 cm cubes and let it sit exposed to the air for about 10 minutes after cutting.

Once the garlic reaches a nice color, lift it into a strainer to drain the oil, making garlic chips.

Combine the grated ginger, grated garlic, sesame oil, vinegar, soy sauce, and sugar, and mix well to make the dressing.

Grill the atsuage in the same pot. Keep it moving so it does not burn, and cook until it takes on a fragrant golden color.

Lift out the grilled atsuage, drain it lightly, cut it into bite-sized pieces, and arrange it on a plate.

Toss the scallion, cucumber, cherry tomato, and century egg with the dressing, and spoon it generously over the atsuage on the plate.

Finish by scattering the garlic chips you fried earlier over the top.