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Place rice in a bowl and make a shallow indentation in the center. Break the whole egg into the center. Season with ½ teaspoon soy sauce, ½ teaspoon mirin (if using), a pinch of salt, a pinch of MSG (if using), and a pinch of Hondashi (if using).
Stir vigorously with chopsticks to incorporate egg; it should become pale yellow, frothy, and fluffy in texture. Taste and adjust seasonings as necessary.
Sprinkle with furikake and nori (if using), make a small indentation in the top, and add the other egg yolk (if using). Serve immediately.