This simple, yet hearty, breakfast has evolved and changed with us over the years, but it has always been there in some form or another; a comfort breakfast for those mornings when you really need it. We began making this breakfast in the Japanese tradition taught to me by my parents, a raw egg cracked over freshly cooked rice and mixed with Japanese furikake seasoning. These days, we prefer a hybrid Japanese-Hawaiian version, using a fried egg instead of raw egg, adding meat, and keeping the ingredients separate until each bite. Using thick soy sauce drizzled on lightly allows the umami flavor to stand out as distinct from the creamy yolk and savory meat, and offers a light alternative to the Hawaiian gravy. Keeping ingredients separated in a more concentrated form in the bowl allows the flavors to really play off of one another in each bite.
½ cup Calrose rice
¼ tablespoon butter
1 teaspoon thick soy sauce
splash of Sesame oil
sprinkle of Nori Goma Furikake
1 turkey breakfast sausage link
Cook rice fully in rice cooker or pot according to package directions. Cook turkey sausage according to package directions; we generally just use a skillet. For the egg, melt butter in skillet on medium heat. Crack egg into skillet and fry just until egg white is cooked, or sunny-side up, roughly 1 minute. Using a spatula to lightly break up the egg white around the yolk as it cooks will help ensure a fully cooked white, while keeping the yolk runny. Put rice in a bowl, and lightly drizzle on sesame oil, thick soy sauce, and furikake seasoning. Place the fried egg on top of the rice. Chop up sausage and toss it in the bowl. Just before eating, use a fork and knife to cut the egg up into small pieces and let the yolk run over the rice.