Step 1

Marinate the chicken. Combine the chicken, sake, salt and white pepper in a bowl and set aside to marinate for 10 minutes.

Step 2

Make the broth mixture. In a small mixing bowl, add the dashi, soy sauce, mirin and sugar. Mix until the sugar has dissolved. Set aside.

Step 3

Gently mix the eggs. Crack the eggs into a bowl and gently lift the egg yolks with a pair of chopsticks a few times. You want the egg whites to not be completely mixed into the egg yolks to resemble a marbled pattern.

Step 4

Cook the onion and dashi stock. In a medium frying pan over medium heat, add the onions and dashi mixture and simmer until fragrant about 1-2 minutes.

Step 5

Add chicken. Then add the chicken and cook for 5 minutes flipping halfway until the chicken is no longer pink.

Step 6

Add eggs. Then pour in the eggs and gently scramble the eggs with a rubber spatula until just set and the tops are a little runny.

Step 7

Serve. Serve over a bowl of white rice, garnish with green onion, sesame seeds, togarashi and enjoy!