Ingredients
4 bowlfuls Warm cooked rice
300 grams Ground chicken
3 tbsp each Soy sauce, sake, mirin
2 tsp Sugar
1 Finely juliennned ginger
4 Eggs
2 tsp Sugar
1/2 tsp Salt
Method
Sources
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Medium ceramic bowls for Japanese rice bowls — gyudon, katsudon
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Medium ceramic bowls for Japanese rice bowls — gyudon, katsudon
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Put the ground chicken in a cold frying pan, add the ingredients marked and mix well. Put the frying pan over medium heat. Keep mixing it with cooking chopsticks as it cooks. When there's almost no liquid left in the pan turn the heat off. The chicken soboro is done. Put the eggs in a small pan and beat up, and add the ingredients marked . Turn on the heat, and keep mixing the egg with 4 cooking chopsticks held together. When the egg is just about cooked through turn the heat off. The egg soboro is done. Put some rice in a bowl and top with the chicken and egg soboro so that it looks attractive. (Related recipe) Tri-color don rice bowl with green toppings. Here's another soboro bowl: Komatsuna and Pork Soboro Rice Bowl.