Step 1

Scoop 1 cup piping-hot cooked white rice into a serving bowl. Use chopsticks or a fork to make a shallow well in the center. Crack 1 raw egg into the well. Season with 1/2 teaspoon soy sauce or tamari, 1/2 teaspoon mirin, a pinch of kosher salt, a pinch of hondashi, and a pinch of MSG powder if desired. (Alternatively, whisk the egg and seasonings in a separate bowl and mix well before pouring over the rice.)

Step 2

Whip vigorously with chopsticks or a fork to incorporate the egg into the rice, until the mixture becomes pale yellow, creamy, and slightly frothy. Taste and add more seasonings as desired. Top with 1 raw egg yolk if desired. Sprinkle with furikake, bonito flakes, scallions, and pickled ginger if desired. Serve immediately.