Oyakodon

For the dashi, set water over medium high heat with a piece of kombu and bring to a boil to infuse the water with glutamate and salt.

Turn the heat off, add the bonito flakes and let them sit 30 seconds off the heat, then strain into a jar.

Mix 75 g dashi with 20 g soy sauce, 10 g rice wine vinegar and 5 g sugar for the seasoning liquid.

Add 5 g sesame oil to a pan over medium heat, add 150 g cubed chicken and a pinch of salt and cook three to four minutes until no pink remains.

Turn the heat to medium-low, add the seasoning liquid and let it simmer and reduce about 45 seconds to concentrate the flavour.

Beat the eggs, pour them over the top, add the scallions and set the lid slightly offset so it steams and the eggs set; traditionally they stay a little liquidy.

After about five minutes, spoon the egg and chicken over steamed rice.

Top with furikake rice seasoning, a 5 g drizzle of Kewpie mayo and a cross drizzle of Sriracha.