Egg-Topped Savory Rice Bowl

1. Prepare the Rice and Egg

Place the hot cooked white rice in a bowl, making sure it is evenly spread out. Create a shallow indentation in the center of the rice with the back of a spoon. Crack the whole egg into this indentation, letting it settle nicely in the center.

2. Season the Rice and Egg

Season the egg and rice with 1/2 teaspoon of soy sauce, 1/2 teaspoon of mirin if you have it, a pinch of kosher salt, and if you like, a pinch of MSG powder and Hondashi for an extra depth of flavor.

3. Stir Vigorously

Using chopsticks, stir the egg and rice mixture vigorously. This action is important because it incorporates air, transforming the mixture into a light, custardy texture. You'll know it's ready when it becomes pale yellow, frothy, and fluffy.

4. Adjust Seasonings

Taste the mixture and adjust the seasonings to your preference with a bit more soy sauce or salt if necessary.

5. Add Optional Toppings

For added flavor and texture, sprinkle some furikake and thinly sliced or torn nori over the top if you like.

6. Optional Extra Egg Yolk

If you want an extra rich touch, make a small indentation in the top of the mixture and add another egg yolk, letting it nestle in.