Onsen Egg Rice Bowl

Method

1. 1Heat water to 70C (just below gently bubble); slip eggs in carefully.
2. 2Maintain 65-70C for 12 minutes — the yolk firms slightly, white stays silken.
3. 3Plate warm rice in bowls.
4. 4Beat soy, mirin and sesame oil into a quick tare.
5. 5Crack eggs onto rice (whites slip first, then yolks).
6. 6Drizzle tare, scatter spring onion, nori, sesame and shichimi — Japanese ryokan breakfast at home.