FODMAP — Modify

Replace onion with leek or spring-onion greens.

Ingredients §

Broth and chicken §

• 1 cup (240 ml) homemade or instant dashi
• 2 tbsp (30 ml) dry sake
• 1 tbsp (15 ml) soy sauce, plus more to taste
• 1 tbsp (15 g) sugar, plus more to taste
• 1 large onion (about 6 oz / 170 g), thinly sliced
• 12 oz (340 g) boneless, skinless chicken thighs or breast, thinly sliced

Eggs and garnish §

• 3 scallions, ends trimmed and thinly sliced, divided
• 2 stems mitsuba (optional)
• 3–4 large eggs

To serve §

• 2 cups cooked white rice

Method §

Build the broth §

1. Combine dashi, sake, soy sauce, and sugar in a 10″ skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer.
2. Stir in the onion and cook, stirring occasionally, until half tender — about 5 minutes.
3. Add the chicken and cook, stirring and turning occasionally, until cooked through and the broth has reduced by about half: 5–7 minutes for thighs, 3–4 minutes for breast.
4. Stir in half the scallions and all the mitsuba (if using). Season the broth to taste with more soy or sugar — it should taste balanced sweet-and-salty.

Add the eggs §

1. Reduce the heat to a bare simmer.
2. Pour the beaten eggs into the skillet in a thin, steady stream, holding chopsticks over the edge of the bowl to help distribute evenly.
3. Cover and cook to your desired doneness: about 1 minute for runny eggs, 3 minutes for medium-firm.

Serve §

Transfer hot rice to a single large bowl or 2 individual bowls. Top with the egg-and-chicken mixture, pouring excess broth over the rice. Add an extra egg yolk to the centre of each bowl if desired. Garnish with remaining scallions and togarashi. Serve immediately.