Two Color Soboro Rice Bowl (Great For Bentos Too)

1. 1

   Put the ground chicken, finely chopped ginger and the ingredients marked (ginger plus soy sauce, sake, mirin, sugar) in a pan, and mix well together until the moisture has been absorbed by the ground meat.

2. 2

   Once there's no more visible moisture, put the pan on low heat and keep mixing until moisture comes out of the meat again.

3. 3

   Now keep cooking and mixing until the moisture evaporates.

4. 4

   Put the eggs and the ingredients marked (sugar, salt) in a non-stick frying pan and mix well.

5. 5

   Cook over low heat, mixing very very well.

6. 6

   When it reaches the soft set stage, turn off the heat and continue cooking with residual heat while mixing.

7. 7

   It should look like this.

8. 8

   It shouldn't be hard and crumbly, but actually on the moist side.

9. 9

   Put the rice, meat soboro and egg soboro on a bowl.

10. 10

    Place something green (such as shiso leaves, julienned cucumber or green beans) on the border of the two types of soboro to make it look nice.

11. 11

    When I tried using shiso leaves for the green, it was really delicious!

12. 12

    I recommend you try it out if you can get your hands on shiso leaves.

* Per serving · 4 servings · Values may vary.