1 cup dashi or vegetable/chicken stock 0.75 cup cooked short grain rice Salt to season 1 tsp mirin 0.5 tsp toasted black sesame 1 tsp chopped scallions 6 sweet corn shoots (optional) 10 sage blossoms (optional) 0.25 tsp dried soy sauce crystals Heat stock in a pot (preferably earthen) Add rice, let warm up Whisk egg and add in a stream while stirring Reduce heat to low and cover Remove lid and season with salt and mirin and serve in plate Top with sesame seeds, dried soy crystals, spring onion, sweet corn shoots, sage blossoms