I was introduced to this dish recently while living and working in Tokyo. It may be a quite obvious dish to many but I still think it deserves the spotlight here at Ponytail Journal, just because of its simplicity and absolute deliciousness. What you’ll need are some really fresh, free range eggs (biodynamic if you can!). After this, it’s the downhill race. Cook some rice, short grain Japanese rice if possible, and spoon it into a bowl as soon as its ready. Then, crack your egg into a little bowl, beat it with a pair of chopsticks, season with a bit of soy sauce, and pour it straight onto your rice ready to eat. Some may slice spring onion, or sprinkle bonito flakes on top, but I like it plain as it is. Up to you!