Step 1

Bring the dashi and stock to boil in a medium saucepan on high heat.

Step 2

Add the cooked rice, garlic, ginger, carrots and shiitake and bring back to boil.

Step 3

Reduce the heat right down and simmer for 20 -30 minutes, until it reaches the consistency you like.

Step 4

Add a pinch of salt and a dash of white pepper and stir them in. At this point, you can also add some soy sauce if you think it needs it (taste it).

Step 5

Add the beaten egg in, swirl it around a little, cook for 10 seconds more and turn the heat off. You want the egg a little wispy.

Step 6

drizzle a little soy sauce/tamari over

Step 7

top with spring onion slices

Step 8

scatter some crumbled Nori (optional)

Step 9

scatter some katsuobushi (optional) and enjoy them dancing!