Chop and trim the chicken and season with finely ground black pepper

Add seaweed and dashi powder to 300ml of water and simmer. Remove the seaweed once soft

Crack 6 eggs into a bowl and season with pepper.

Separate the yolks from the final two eggs and mix the whites in with the rest of the eggs

Using some scissors finely chop the seaweed

Chop the spring onions

In a hot frying pan add sesame oil then cook the chicken and spring onions

Remove the chicken and set to one side. Heat sake and soy sauce until the alcohol has evaporated

Add the dashi and simmer

Add the chicken, onions and seaweed

Stir in the eggs, holding back a small amount to be added later.

Once liquid has evaporated and eggs are cooked, remove from heat and add the remaining eggs. Stir.

Serve in a bowl with the eggs and chicken on top of the rice. Garnish with pickled ginger and a raw egg yolk. Enjoy! 🐣