Soboro Don, or Japanese chicken and egg bowl, is a meal that's ready to eat in just 10 minutes - I mean it doesn't really get any easier than that. Flavorful ground chicken is paired with intensely scrambled eggs over rice, thick of this dish like a deconstructed fried rice. Instead of browning the chicken over high heat, the meat is cooked slowly so that the flavorful marinade will seep into every nook and cranny. The same goes for the scrambled eggs. The goal is to break up each ingredient so that they are each roughly the same size. Feel free to throw some leftover vegetables on top of the bowl and serve with your favorite hot sauce.
Soboro Don (Japanese Chicken and Egg Bowl)
1 pound ground chicken
1 1/2 teaspoons vegetable oil
2 tablespoons sake
1 tablespoon Japanese soy sauce
2 teaspoons brown sugar
1 teaspoon fresh ginger, finely minced
4 large eggs
1/4 teaspoon salt
Freshly grated black pepper to taste
1 cup of short grain rice
2 scallions, sliced thinly
Prepare rice according to package directions.
Heat a frying pan over medium low heat and add oil and ground chicken. In a separate bowl, add the sake, soy sauce sugar and grated ginger and whisk to combine. Add the sauce to the chicken and use a flat wooden spatula to break up the chicken and mix with the sauce. The mixture may look soupy a first. Once the chicken is thoroughly cooked through, turn the stove to high and allow the liquid to boil off and chicken to caramelize, approximately 2 to 5 minutes. Take off heat and set aside.
Beat eggs with salt and pepper. Heat a non-stick pan over medium low heat and scramble the eggs. As the eggs are beginning to cook, use a whisk, chopsticks or wooden spoon to break up the eggs so that they are roughly the same size as the chicken and rice.
Divide the rice into bowls and top each one with some of the scrambled eggs and the ground chicken. Garnish with chopped scallions.