Ginger Teriyaki Soboro Rice Bowl

Name: Ginger Teriyaki Soboro Rice Bowl
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Minced chicken thigh; 100 grams Maitake mushrooms (or shimeji mushrooms); 2 tbsp Soy sauce; 2 tbsp Hon-mirin; 1 tbsp Grated ginger; 1 Vegetable oil; 2 bowls Hot cooked rice; 2 Soft poached egg

cookpad.japan @cookpad_jp

I made this sweet and savory soboro-rice to increase my appetite and to combat summer fatigue.

I created a gentle and sweet flavour using hon-mirin. Recipe by ochikeron

I made this sweet and savory soboro-rice to increase my appetite and to combat summer fatigue.

I created a gentle and sweet flavour using hon-mirin. Recipe by ochikeron

cookpad.japan @cookpad_jp

I made this sweet and savory soboro-rice to increase my appetite and to combat summer fatigue.

I created a gentle and sweet flavour using hon-mirin. Recipe by ochikeron

I made this sweet and savory soboro-rice to increase my appetite and to combat summer fatigue.

I created a gentle and sweet flavour using hon-mirin. Recipe by ochikeron

Saved

Ingredients

2 servings

200 gramsMinced chicken thigh
100 gramsMaitake mushrooms (or shimeji mushrooms)
A
2 tbspSoy sauce
2 tbspHon-mirin
1 tbspGrated ginger
1Vegetable oil
2bowls Hot cooked rice
2Soft poached egg

Saved

Steps

1

Heat vegetable oil in a frying pan and cook the minced chicken until crumbly. Shred the mushrooms, add to the pan with the A ingredients and cook until the sauce has reduced.
2

Serve the rice in bowls and top with the chicken soboro. Crack the soft poached egg on top.