A refined version focusing on aromatic Japanese wild parsley and sautéed leeks for depth.
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Heat vegetable oil in a small frying pan over medium heat and sauté the sliced leeks until they are softened and slightly charred for aromatic depth.
In a small bowl, whisk together the dashi stock, soy sauce, mirin, sake, and sugar until the sugar is fully dissolved.
Pour the dashi mixture over the leeks in the pan and bring to a gentle simmer.
Add the chicken thigh pieces in a single layer and cook for about 4-5 minutes, turning once, until the chicken is cooked through.
Pour two-thirds of the beaten eggs over the chicken and leeks, moving from the center outwards, and cover with a lid for 30 seconds.
Add the remaining egg and half of the chopped mitsuba, cover again, and cook for 15-20 seconds until the egg is just set but still creamy.
Slide the mixture gently over bowls of hot steamed rice, ensuring the sauce soaks into the grains.
Garnish with the remaining fresh mitsuba and a sprinkle of shichimi togarashi before serving immediately.
