Onion and Egg Rice Bowl

20230502 #breakfastdiary 747, 13°C/partly cloudy, 21min/exercise(U) "In painting, there are those who know it, those who love it, those who merely look at it, and those who collect it. If all you do is hoard paintings, you can't be said to really look at them; and if you look but only make out the paint on the surface, you can't yet be said to love them. Even if you love them, if all you're after is color and form, you can't yet be said to know them. To know a painting means to grasp not only its technique but the subtle principle and spirit that don't readily meet the eye. So the true pleasure of painting lies in truly knowing it — once you know it, you come to truly love it; once you love it, you come to truly see it; once you can truly see, you come to collect; and what you collect then is something altogether different from mere hoarding." This appears in the preface Professor Yu Hong-june wrote for #mytreasuredheritage — the source of the line "Once you know, you see; once you see, you come to love; and what you see then is no longer what it once was" is a piece by Yu Han-jun, a writer of King Jeongjo's era. Is that really true only of paintings? 1. Steep a piece of dried kelp in a cup of warm water to make a savory broth. (Optional) 2. Heat oil in a pan and add one sliced onion. 3. Once the onion turns translucent, pour in the broth and add 1 soy sauce, 1 mirin, 1 sugar. 4. Turn off the heat and pour in two lightly beaten eggs. (Oh — turns out I only had one egg.) Once it's cooked to your liking, pour it over rice.