Diagonally slice the chicken into bite-sized chunks. In a medium bowl, combine the chicken, a generous pinch of salt and the sake and mix well to combine. Set aside.Crack the eggs into a second small bowl then remove and reserve one egg yolk in another small bowl. Whisk the two eggs whites and remaining egg yolk with a fork until lightly frothy.Heat the dashi, soy sauce, mirin and sugar in a small frying pan, then add the onion and bring to a simmer. Cook for 3 minutes, or until softened, then add the seasoned chicken.Cover and cook for a further 3 minutes. Pour over the beaten egg mixture and cook for 2-3 minutes, or until the egg is just set. Lightly beat the reserved egg yolk and pour it over the mixture and cook for a further 30 seconds, or until just set.Spoon the rice into a serving bowl and top with the chicken and egg mixture. Sprinkle with herbs and spices and serve.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at