A variation on my Cheese Rice with Spam and Eggs, all you need is:
- cooked rice
- 1/2 can of tuna
- a packet of furikake (Japanese rice seasoning, click here for the Wikipedia entry)
- 1 egg
- scallions for garnish and siracha/go chu jang (red pepper paste) optional
Keroppi furikake my mom sent me! I swear I'm not five years old. 
Start with a bowl of rice, then layer on top canned tuna and then sprinkle the furikake.
Add to it an egg, sunny side-up of course. My yolk broke, but formed a heart-shape!You can also add additional toppings like scallions. I was feeling lazy so I just doused it with Siracha.
Comfort food at it's best!
LOVE LOVE LOVED everything EVERYTHING about the restaurant. Great date spot! The Lobster Salad, Octopus Confit, Tagliolini with Rock Shrimp and the duck were TDF (to-die-for), though the dessert was not. Felt like the Banana Pavlova with banana cream, passion fruit and toasted coconut was burning a hole through the roof of my mouth. 
So deliciously blunt and almost autobiographical. The book really captures the essence of the man himself and how he came to be. It's true that the cookbook speaks to only the most experienced of cooks, with many dishes requiring several steps, but I think I can take on what Chang calls the "Sandra Lee-simple dish" - Maine Jonah Crab Claws with Yuzu Mayonnaise. Or maybe even the Bacon Dashi with Potatoes & Clams. 
Nothing says "Happy Thanksgiving" in Korean like Sweet Potato Cake (yes, cake, not pie).
And the shellfish cocktails: shrimp-tomatillo, crab-coconut and lobster-avocado were delish
But NOT the shrimp and grits with bacon, scallions and garlic (all I tasted was mush and salt) 
