Tamago gohan (raw egg and rice)

Put hot rice in a bowl; reheat cold rice in the microwave for a minute if none is ready.

Break an egg onto the rice; add a little pinch of MSG, a little pinch of salt and a little splash of soy sauce.

With chopsticks, make a well and stir the egg in, gradually incorporating the rice, until porridge-like and homogenous.

Whip it up until frothy, like a risotto that holds its shape but slowly flows when it sits.

Sprinkle with a little furikake.

Variation: separate an extra yolk and set it in the middle to serve, for extra richness.