The simplest and most intimate of Japanese breakfasts: a raw egg cracked over a bowl of scorching hot freshly cooked rice, seasoned with soy sauce. The heat of the rice partially cooks the egg, creating a rich, silky, golden coating around every grain. It is a dish of absolute trust in ingredient quality.
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The Rice. Scoop freshly cooked, piping-hot rice into a bowl. The rice temperature is the cooking instrument; do not use leftover or reheated rice.
The Egg. Crack the egg directly over the center of the hot rice. You may separate the white from the yolk first, if preferred: add just the yolk for maximum richness and discard the white, or whisk the whole egg separately for an airier texture.
The Mix. Add the soy sauce over the egg and rice. Using chopsticks, quickly break the yolk and fold the egg vigorously into the rice. The heat of the rice will begin to cook the white while the yolk remains creamy.
The Fold. Continue mixing until the egg forms a light, golden, slightly foamy coating around the rice grains. The result should be a loose, creamy, unified mixture, not scrambled egg on rice.
Serve. Top with torn nori and sesame seeds. Eat immediately while warm. The entire dish should be eaten within 2 minutes of preparation.
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