Known as tamago gohan, this classic Japanese comfort dish is served piping hot with a raw egg cracked on top, which is then mixed into the rice until it's fluffy. The heat from the rice is enough to gently scramble the egg. At its simplest, the dish is just rice and egg, but various condiments and flavourings can be added - we've opted for soy sauce, home-made dashi stock (hot green tea is a winning alternative) and sesame seeds, but togarashi, furikake and mirin are also good additions.
- 450 gm sushi rice, rinsed well
- 4 very fresh eggs
- Soy sauce, roasted sesame seeds, thinly sliced spring onion and finely grated ginger (optional), to serve
- 55 gm bonito flakes
- 5 cm piece kombu
- 2 dried shiitake mushrooms
- 1 tbsp soy sauce, or to taste
- 2 tsp mirin
- 2 tsp sake
- 1 tsp caster sugar
- 1Place rice, 840ml water and ½ tsp salt in a saucepan, bring to a simmer, then cover with a tight-fitting lid, reduce heat to low and cook for 12 minutes. Without uncovering, remove from heat and stand to steam for 5 minutes.
- 2Meanwhile, for dashi stock, combine bonito flakes, kombu, shiitake mushrooms and 500ml cold water in a saucepan. Bring to the boil, then reduce heat to low and simmer for 2-3 minutes. Remove from heat and strain through a fine sieve into a bowl (discard solids), then return stock to pan. Add remaining ingredients and bring to the boil.
- 3To serve, divide hot rice among bowls and make a small well in the centre with the back of a spoon. Crack an egg into each well, drizzle with a little soy sauce, scatter with sesame seeds and spring onion, and serve dashi stock, grated ginger and extra soy sauce separately.
Drink Suggestion: A cloudy, unfiltered style of namazake. Drink suggestion by Max Allen