Fatigue gnaws you as you slide onto the wooden stool of your favorite midnight diner. The air is smokey, pungent with the scent of shoyu and steam exhaling from the rice cooker. When it clears, you see your chef dicing green onions and cracking eggs, which he whisks into a creamy froth. As your eyes salivate and your stomach stares, the chef pours the liquid egg into a sizzling pan, which hisses as he slices golden jewel aspic into tiny cubes to melt over your hot rice.  If you were presented…

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