Runny Sunny-Side-Up Egg Rice Bowl with Sweet-Savory Sauce (Yolk Tsukimi Don)

When you peel the film off an egg carton the usual way, the lid tends to stay open, so cut it from the opposite side while pinching it and the lid will close naturally.

Combine the soy sauce, mirin-style seasoning, and dashi in a bowl and mix well to make the sweet-savory sauce.

Put vegetable oil in the frying pan and turn on the heat. Once it is hot and the oil has coated the surface, lower the heat and crack in the egg.

Cook over medium-low heat so the egg doesn't overcook.

When the edges of the white start to set, gently push the white inward with a rubber spatula. Rather than spreading it evenly, deliberately create thick and thin areas so you get both soft parts and cooked-through parts, creating a contrast in texture.

Once the white is uneven in thickness, break the yolk while the egg is still runny. Don't mix it in completely; let the yolk flow lightly over the white so it stays marbled.

While the egg is still runny, lower the heat and pour the sweet-savory sauce over the whole egg.

Simmer gently over low heat, letting the sauce coat the egg, and cook until it reaches your preferred degree of runniness. Done.

Serve the rice in a bowl and pour the finished egg generously over it.

Push any parts hanging over the edge of the bowl back inside with a rubber spatula to tidy up the look. Add green onion or nori as you like for extra aroma and texture.