Crumbled and seasoned meat/fish/egg are generally called soboro. Soboro are often used as toppings on steamed rice.
Yield: 4 servings
- 1/2 lb ground chicken
- (3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp grated ginger)
- 4 eggs, beaten
- (1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt)
- 4 cups steamed Japanese rice
Mix soy sauce, sugar, mirin, and ginger in a medium pan. Put ground chicken in the pan and mix well. Simmer the meat on medium-low heat, stirring constantly with chopsticks until cooked through. Beat eggs in a medium pan and add sugar, mirin, and salt.
Put the pan on medium-low heat and scramble eggs finely with chopsticks. Serve steamed rice into four deep bowls.
Place chicken soboro and scrambled egg in two different sections on top of the rice.