Japanese rice and egg

1.Rinse rice under cold running water, drain and place in a large saucepan, cover with 3 cups of cold water and bring to the boil over high heat, reduce heat to low, cover and cook for 12-14 minutes. Remove from heat and stand, covered, for 5-10 minutes.

2.Spoon rice into bowls, make a hollow in the centre of each and place an egg yolk in it. Place remaining ingredients in piles around the egg yolk and serve immediately, with soy sauce passed separately.