Tamago Kake Gohan (Carbonara-Style)

1 Hour Cure: The yolk stays runny. It breaks easily and acts like a rich, savory liquid sauce that coats the rice.
6 Hour Cure: The soy sauce draws out the moisture. It gets a thick, jammy texture and has a saltier bite.
Overnight: Mix equal parts soy sauce and water (or mirin) for your marinade. You can then leave your egg yolks for 8 to 12-hours. Do not leave yolks overnight in pure soy sauce. They will get too firm and be very salty.

Steam the Rice: Wash your rice until the water runs clear and add it to a rice cooker along with the water, dashi packet, and a large pinch of kosher salt. Cook on the white rice setting until the cycle is complete and the grains are tender and fluffy.

Cook the Pancetta: Place the diced pancetta in a skillet over medium-low heat. Cook until the very crisp. Remove the pancetta from the skillet and set aside. Measure and reserve 2 teaspoons of the rendered pancetta grease.

Mix the Rice: Add your piping hot rice to a bowl. Mix in Japanese mayo, whole eggs, mirin, pecorino romano cheese, reserved pancetta grease, soy sauce, and msg. Whisk vigorously until the mixture is fully emulsified and creamy. Taste and add more salt if needed.

Curl the Scallions: This is fully optional and it is purely cosmetic. Trim the the tips of the green onions and then cut about 2-inches off. Slice each piece lengthwise into fine, thin strips. Place your julienned scallions into an ice bath for a few minutes until they curl. Allow them to dry on a paper towel and you have beautiful curly scallions for your toppings.

Plate and Serve: Divide the rice between 2 shallow serving bowls. Use a spoon to shape the rice into a circle and flatten the top. Carefully place a cured egg yolk in the center and grate pecorino on top. Add a row of the crispy pancetta, furikake and julienned green onions. Finish with freshly cracked black pepper and that is it!