Tamago Kake Gohan
A classic Japanese breakfast dish, and one of Rivet's most favorite late-night recipes.
TKG is simply egg over rice:
Tamago - egg
Kake - to pour something over something else
Gohan - cooked rice
1/2 cup uncooked long grain white rice
1 cup water
1 room-temperature raw egg
shoyu (dark soy sauce)
Cook rice as usual, salt to taste.
Put hot cooked rice in a bowl and thoroughly mix in the egg white.
Make a small depression in the center of the rice and carefully place the unbroken yolk into it.
Drizzle with soy sauce.
When it comes time to sit down and eat, break the yolk with your chopsticks and mix it into the rice.
It tastes even better if you steam the rice with a bit of kombu and/or top it with something like furikake, katsuobushi, black pepper, chopped green onion, slivers of nori, toasted sesame seeds, Tabasco sauce, natto, pitted umeboshi (my personal favorite), steamed spinach, nametake, chili pepper flakes, sliced gari, or chopped meat (bacon is an obvious choice here).