Begin by filling a deep rice bowl with one serving of freshly cooked Japanese short-grain rice. Ensure the rice is hot, as its heat is essential for creating the creamy texture of this dish.

Crack an egg over the rice, carefully separating the yolk from the white. Reserve the yolk for later use. Pour the egg white over the rice, and using chopsticks or a spoon, vigorously mix the two together. Stir until the rice and egg white combine, forming a slightly thickened mixture. If you find the consistency too runny, you can add a bit more rice to balance it out.

Once mixed to your liking, place the reserved egg yolk gently on top of the rice mixture. Drizzle with a good-quality soy sauce to enhance the dish's umami flavors.

Before eating, mix the egg yolk and soy sauce into the rice to create a rich and savory blend. Serve immediately and savor this simple yet satisfying Japanese classic.