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
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My mother, Kazuko, used to make a soboro out of canned tuna when she first came to the US in the late 50s. It was hard for her to find Japanese ingredients. She used Chinese soy sauce, white vinegar, and powdered ginger to ""make-do"". It still tasted wonderful on hot rice! She had a taste for spice so always added some red pepper flakes or cayenne, too. I make it today but with better ingredients, of course! ENJOY!