Japanese egg and rice bowls (tamago gohan) – Gourmet Traveller

Ingredients

• 450 gm sushi rice, rinsed well
• 4 very fresh eggs
• Soy sauce, roasted sesame seeds, thinly sliced spring onion and finely grated ginger (optional), to serve
• Dashi stock
• 55 gm bonito flakes
• 5 cm piece kombu
• 2 dried shiitake mushrooms
• 1 tbsp soy sauce, or to taste
• 2 tsp mirin
• 2 tsp sake
• 1 tsp caster sugar