Ingredients:

  • Dashi - can be made from scratch (using kelp & katsuobushi), or using powdered Hon Dashi. I usually just use the powder.
  • Soy sauce
  • Mirin
  • Sake
  • Ginger, grated
  • Onion, sliced
  • Chicken, diced
  • Eggs, lightly beaten

Steps:

  1. Make the dashi. If using powder, boil water, and add the powdered hondashi
  2. To the dashi stock, add soy sauce, mirin, sake, grated ginger
  3. Add onion
  4. Add diced chicken
  5. Drizzle eggs on top

Variations:

  1. If you omit the eggs, and swap the chicken with sliced beef, it becomes gyudon
  2. If you make the same stock, and pour it over udon, then add green onions, it becomes niku udon
  3. If you chill the stock, then add chilled somen, it becomes cold somen