The beauty of this is that you can use ANY buns you have in hand. Case in point: I used hot dog buns. This is very "whatever I have on hand" friendly. Using stale bread is also an option as the butter and Mayo will moisten it and tuna and cheese cover up any potential staleness.
I didn't have any bonito or dashi due to local logistics, but it still turned out pretty well. Will need to find a decent Asian market to get those ingredents to make it more "authentically." Definitely will make again. This take about... 45ish minutes to make due to prep work with the onion and garlic.
I'm usually used to "hard" scrambled eggs, that being a higher heat, sometimes using oil of some variety (usually butter) to get a hard scramble going. Definitely a little more time intensive and took about 15-20 minutes to actually do. My stove is a bit finnicky and had to be heating level "3" rather than just "low" as the instructions say to do. 2 eggs is definitely a single serving size as there was barely enough to spread on toast (do spread it on toast). Double up or more depending on how many people or servings you intend to do for.
I didn't have any ginger due to bad planning and had to sub in cinnamon and ground cloves. Can work in a pinch but doesn't quite work for this. Get ginger for sure. The call for a full onion seems borderline overkill, had 3/4 of an onion and it seemed too much both in the marinade and while cooking itself. Might look into subbing raw honey for the sugar and adding more chicken. The single, roughly 7oz, trimmed from the bone thigh didn't seem like enough after it was done cooking. So, half a yellow onion, double up on the thighs if on bone and has skin still (trimmed), and actually put ginger in for next time.
Meant to be cooked inside of a cast iron skillet. Place on bottom rack of oven as close to the heating element as possible otherwise it will be undercooked.
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