Soboro Don

• Meat

  • 1/2 lb Ground chicken

• Produce

  • 1 tsp Ginger, with juice
  • 1/4 cup Green peas
  • 1 Pickled red ginger

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Mirin
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 2 serving Japanese rice

• Baking & Spices

  • 3 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

Found on justonecookbook.com

Ingredients

• 1 Tbsp. oil
• ½ lb ground chicken (you can also mince chicken breasts/thighs)
• 1 tsp. grated ginger with juice
• 1 Tbsp. sake
• 2 Tbsp. sugar
• 1 Tbsp. mirin
• 2 Tbsp. soy sauce
• 2 large eggs, beaten
• 1 Tbsp. sugar
• 1 Tbsp. oil
• 2-3 serving Japanese rice
• ¼ cup defrosted green peas
• pickled red ginger (kizami shoga)

Directions

• Heat the non-stick frying pan on medium heat and cook the chicken until almost cooked through. Using wooden spoon, break up the meat into small pieces.
• Add sake, sugar, and mirin.
• Add soy sauce and continue to break up the meat into smaller pieces.
• Grate ginger and keep the juice. When meat is broken up to pieces, add the ginger with juice.
• Cook until the liquid is 98% gone. Transfer to a bowl for now and wash the frying pan.
• Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved. Prepare several cooking chopsticks.
• Heat the oil in the frying pan over medium low heat and pour egg mixture in there.
• Hold several chopsticks in one hand and break the egg into small pieces. When it’s cooked, transfer to a bowl.
• Now you have three ingredients in a separate bowls.
• Serve rice in a bowl and put the three toppings on top as you like. Garnish with pickled ginger (kizami shoga).