Starts with kombu broth, then short grain rice that holds really well to still maintain its bite despite being simmered for a prolonged period, leek slices to introduce that distinct pungency to the dish, chicken pieces for texture and flavour, an egg cracked when almost done, and finished with seaweed for that umami. You could almost tell that this is my most favourite despite this being had at a #yakitori joint. Ok, that's all.