Crumbled and seasoned meat/fish/egg are generally called soboro in Japanese. Soboro are often used as toppings on steamed rice.
Ingredients:
- 2 cups Japanese Rice
- 1/2 lb. gound chicken/beef
- (3 tbsp soy sauce, 3 tbsp sugar, 3 tbsp mirin, 1 tsp ginger juice)
- 4 eggs
- (1 tbsp sugar, 1tbsp mirin, 1/2 tsp salt)
Preparation:
Cook Japanese rice. Put ground meat and soy sauce, sugar, mirin and ginger juice in a pan. Saute the meat, stirring constantly until moisture is almost gone. Beat eggs in a bowl and add sugar, mirin, and salt. Scramble eggs finely until moisture is gone. Put steamed rice in a rice bowl or a lunch box. Arrange ground meat and scrambled egg toppings in two different sections on top of the rice. Sprinkle green peas over the toppings if you would like.*Makes 4 servings
