Japanese Egg Rice (Tamago Kake Gohan)

For each serving:

1 cup hot cooked white rice
1 large egg
½ teaspoon soy sauce, plus more to taste
Furikake, to taste

Place the very hot rice in a small serving bowl and make a shallow indentation in the center. Break the whole egg into the center. Season with ½ teaspoon soy sauce.

Immediately stir vigorously with chopsticks to incorporate the egg; it should become pale yellow, frothy, and fluffy in texture. Taste and adjust seasonings as necessary.

Sprinkle the rice with furikake. Serve immediately.

Yields: 1 serving - can be multiplied to make more, but mixing rice & egg is best done in individual serving bowls
Preparation Time: 5 minutes - assuming you've made rice in advance - excellent use of rice cooker

Japanese Egg Rice