Step 1

Beat the eggs with the salt, sugar, and stock in a large bowl. Add the oil to a pan and place it over medium heat.

Step 2

Pour the egg mixture into the pan and cook for a few seconds. Divide the omelet in half and flip to cook until set.

Step 3

Divide the rice into two serving bowls.

Step 4

Top the rice with one egg piece. Add the salmon flakes and anoroi flakes.

Step 5

Prepare the dashi and add the chicken bones and enough water to cover them to a saucepan.

Step 6

Cook to a boil and drain. Return the bones to a pan and add more water, then cover to cook for 4 hours on low heat.

Step 7

Add the bonito flakes and mix well. Allow the mixture to cool for 15 minutes, then strain. Serve the rice with the dashi. Enjoy.