Steps

1. Finely mince about 15g of scallion. 【Tip!】 If there's too much, it will become too pungent, so mince only a very small amount.
   🕒 08:02
2. Add 'Seto no Honjio' to taste to a frying pan and roast over medium heat. 【Tip!】 Salt made from seawater tends to clump, so roasting it into a smooth, dry salt enhances its flavor and makes it blend better with egg over rice.
   🕒 10:46
3. Serve rice 150g in a bowl and heat in the microwave for 1 minute until piping hot. (Not necessary if using freshly cooked rice) 【Tip!】 Using piping hot rice causes the egg white, which is added later, to partially cook from the rice's heat, resulting in a richer egg flavor.
   🕒 11:59
4. Separate the yolk and white of 1 egg.
   🕒 13:21
5. Mix egg white into the piping hot rice. 【Tip!】 Even for those who dislike the slimy texture of egg white, the heat from the rice will partially cook the egg, making it easier to eat.
   🕒 13:32
6. Add sesame oil 1 tsp to the rice and mix. 【Tip!】 Sesame oil pairs very well with salt. If you're not fond of it, half a teaspoon is fine.
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7. Crumble nori (seaweed) to taste and scatter it over the rice.
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8. Place the minced scallion over the rice.
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9. Place the egg yolk in the center.
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10. Grate and sprinkle 'GARI NO MOTO' about twice the amount you'd think. 【Tip!】 If using regular MSG(Ajinomoto), sprinkle 3-4 dashes. 'GARI NO MOTO', with its fine particles, blends well even when added later, but for MSG(Ajinomoto), it's easier for the flavor to meld if added when mixing the egg white and sesame oil.
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11. Sprinkle about 2 pinches of the prepared roasted salt. (Adjust salt amount to your preference)
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12. Serve with wasabi to taste for a flavor change, if desired.
    🕒 18:00