The half-cookeed eggs on oyakodon (chicken and egg rice bowl) and katsudon (deep-fried pork cutlets over rice) is so creamy and fluffy.
I always do it this way.
The egg whites and egg yolks cook at different temperatures, so I used that to make this. This is the same method as egg-drop soup. And the timing is important too.
Enjoy Japanese food around the world.