This is a dish I learned to make from my father.
There aren’t many foods I’ve inherited from my father, mostly because he rarely ever cooks anything, being the macho guy he is. He can make a good ramen, and he can make a good “dahl-gyahl bap” (egg with rice) or “tamago kake gohan.” Growing up with this dish, I always thought it was my dad’s idiosyncratic concoction (maybe he learned it in the army? or some desperate night as a bachelor with only rice and eggs on hand?)–only recently did I learn that it is a common dish in Japan, often eaten for breakfast.
My dad taught me that a good meal was just a bowl of rice, a raw egg, and a dash of soy sauce away.
We would eat it with a side of kimchi, the spicy pickled cabbage acting as a lively foil to the mellow, creamy rice mixture. Each grain of rice would glisten with the egg, and the soy sauce would add a caramel color. It might seem odd to you (particularly the raw egg), but this is such a wholly comforting dish–and it’s still something I eat when I’m eating alone at home and need a quick bite.
And if you keep rice on hand at all times, such as in a rice cooker–you needn’t turn the stove on at all for a warm and hearty meal.