Pumpkin Porridge Bowl with Runny Egg, Furikake, and Salmon Flakes

1. Wash your rice then place it in a pot with the water and pumpkin soup mixed together. Add in the 1 tsp of kombu tsuyu.
2. Cover and bring to a boil, then cook for 15 minutes or until the rice is cooked.
3. In the meantime, add just enough water to another pot so it just covers the bottom. Add in 1 egg and bring to a boil, then cook for 7 minutes.
4. To make the salmon flakes, marinate salmon in 1 tbsp each of soy sauce, mirin, and sake.
5. Broil the fish on high for 6 minutes, then tear the flesh up with a fork and finish cooking on a pan until the flakes are nice and crunchy.
6. To serve, peel the egg and place it on top of the porridge. Sprinkle on some furikake, and top with salmon flakes.