I made a simple miso soup (dashi, tamari, miso, julienned carrots) and ate that with Japanese white rice, nattō, and a steamed egg (and tea, of course, being that smallest bowl).
So I was steaming the rice... which, this being the first time I've tried that, I must say is ridicuously good. I took Sho-Chiku-Bai sweet rice, soaked it for 20 minutes, placed it in a bowl in a steamer with an equal volume of water and steamed it for 20 minutes. It came out perfect. And then my nattō needed something. So I greased a small bowl with sesame oil and steamed the egg, beaten, for maybe 6-8 minutes. It was stirred three or four times during that period. And it was moist, creamy and the ultimate topping for rice mixed with nattō (or at least on par with a raw quail egg).
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