Japanese cuisine · Meat & Kebab

Tori Soboro

Crumbly fried ground chicken, simmered sweet-savory with soy, mirin and ginger, served over rice.

Ingredients · for 4 servings

• 500 g ground chicken
• 1 piece ginger (4 cm)
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 400 g short-grain rice
• 4 eggs
• 1 bunch scallions
• 1 tsp sesame seeds

Instructions

1. Rinse the rice, cook with 500 ml water for 12 min., then let it steam covered for a further 10 min.; finely grate the ginger and slice the scallions into thin rings.
2. Thoroughly mix the ground chicken, soy sauce, mirin, sake, sugar and ginger in a cold pot with four chopsticks or a fork before applying any heat.
3. Place the pot over medium heat and cook the mixture, stirring constantly, for 8–10 min. until the meat breaks down into fine, even crumbles and no liquid remains at the bottom.
4. Beat the eggs with a pinch of salt and cook in a nonstick pan over low heat, stirring constantly, for 3–4 min. into fine, dry scrambled egg.
5. Divide the hot rice among four bowls and arrange the meat crumbles and scrambled egg side by side, half and half, on top of the rice.
6. Sprinkle with scallion rings and sesame seeds and serve immediately – served cold, the soboro also works well for bento.