150g cooked (hot) Japanese white rice
1 pasteurised egg
1 tsp soy sauce(Or 1 tsp tsuyu sauce)
1 pack of natto
1 tbsp chopped spring onion
1 tbsp sesame seeds
1 tbsp roasted seaweed finely sliced
1-2 tbsp Shirasu (boiled whitebait)
1 tbsp bonito flakes(katsuobushi)
1 tsp shichimi togarashi
Scoop 1 cup piping-hot cooked white rice into a serving bowl.
Crack 1 raw egg and soy sauce over the rice and mix them well.
Enjoy as a classic Japanese-style breakfast