Igarashi’s mother would often cook her “chuka-don,” or a Chinese-style rice bowl dish, while working ... and peeled quail egg, cover with lid and cook for about 1 minute.

A rice bowl is a wondrous thing ... cold water in a heavy-based saucepan that comes with a tight-fitting lid, and bring to the boil. Once it’s bubbling, clamp on the lid, turn the heat down ...

In Chinese tradition, it’s served at the end of the meal - rice ... Put the bowl in a tiered steamer (or on a low-footed rack in a wok) over simmering water and cover with the lid.