In a small bowl, mix the four tablespoons of light soy sauce with the mirin, then gently lower in the egg yolks and leave to marinate. If you want to make this dish vegan, leave out this step.

Put the rice in a saucepan with 490ml cold water, add the salt, cover and bring to a boil.

Turn down the heat to a simmer, leave to cook for 10 minutes, then take off the heat and set aside, still covered.

Meanwhile, in a large frying pan for which you have a lid, heat the oil on a medium to high flame and, once it’s hot, add the onion and cook, stirring, for five minutes, until soft.

Add the mushrooms, cook for another five minutes, still stirring, then add the carrots, the extra tablespoon of light soy sauce and five tablespoons of water. Cover and cook for five minutes more. Add the beans, cover again and cook for four minutes.

Stir through the curry cubes until they melt, then scoop the cooked rice into the pan (I find a spaghetti spoon useful for this). Cook, stirring, for another six to eight minutes, then take off the heat.

Spoon a quarter of the rice into a bowl, pack it down, then invert on to a plate. Repeat with the remaining rice.

Use the back of a spoon to make an indent in the top of each mound of rice, then, working one by one, lift the egg yolks from their marinade and place one on top of each portion of rice. Finish with a generous sprinkling of chives and serve.