Rice with Fried Egg and Sausage
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.