1. Slice the onions thinly.
2. Marinate the chicken with 1 tbsp of sake and salt.
3. In a cup or bowl, add all the ingredients for the broth inside and mix.
4. In a bowl, separate one of the eggs, and set the yolk aside for now.
5. Crack an egg into the egg white.
6. Loosen egg whites and yolk briefly with chopsticks.
7. Simmer broth in a small pan.
8. Add the onions and simmer for 2 minutes.
9. Add the chicken in a single layer without stacking them on top of each other.
10. Simmer until the chicken is half cooked, then flip them.
11. Put the lid on and simmer for another 5 minutes.
12. Drizzle the mixed eggs and simmer for another 1 minute.
13. Top with spring onions and togarashi.
14. Serve immediately on short grain rice.
15. Top with the separated egg yolk and nori strips.
16. Enjoy!
Recipe by Chef Autumn.
