• Bring the dashi and stock to boil in a medium saucepan on high heat.
  350 ml dashi, 350 ml chicken or vegetable stock
• Add the cooked rice, garlic, ginger, carrots and shiitake and bring back to boil.
  300 g cooked rice, 1 small clove garlic, ½ a carrot, a handful shiitake, 1 cm ginger
• Reduce the heat right down and simmer for 20-30 minutes, until it reaches the consistency you like.
• Add a pinch of salt and a dash of white pepper and stir them in. At this point, you can also add some soy sauce if you think it needs it (taste it).
  salt and ground white pepper
• Add the beaten egg in, swirl it around a little, cook for 10 seconds more and turn the heat off. You want the egg a little wispy.
  1 egg

Dishing Up

• Drizzle a little soy sauce/tamari over.
  Tamari or light soy sauce
• Top with spring onion slices.
  1 spring onion
• Scatter some crumbled Nori (optional).
  a small piece of Nori
• Scatter some katsuobushi (optional) and enjoy them dancing!
  small handful of katsuobushi

Enjoy it while it's still hot!