Chicken Soboro Rice Bowl

Name: Chicken Soboro Rice Bowl
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Ground chicken (I used breast meat this time); 3 Dried shiitake mushrooms; 1 King oyster mushrooms; 2 tbsp chopped the white part of a Japanese leek; 1 piece Ginger; 3 tbsp ＊ Cooking sake; 2 tbsp ＊ Mirin; 2 tbsp ＊Soy sauce; 1 to 1 1/2 tablespoons ＊ Brown sugar (or white sugar); 1 tsp ＊ Miso; 2 tbsp The soaking liquid from rehydrating the shiitake mushrooms; 1 tablespoo Katakuriko; 4 Eggs; 1 tbsp ◎ Cooking sake; 1 tbsp ◎ Raw cane sugar (or regular sugar); 1 pinch ◎ Natural sea salt; 1 Green beans; 1 ○ Salt; 1 Beni shouga red pickled ginger for garnish

cookpad.japan @cookpad_jp

This is a home cooking staple. I've written it down for my daughter as well myself.

When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly....
The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end.
The chicken soboro will be moister and deeper in flavor if you use thigh meat. For 4 servings. Recipe by kazz72

This is a home cooking staple. I've written it down for my daughter as well myself.

cookpad.japan @cookpad_jp

This is a home cooking staple. I've written it down for my daughter as well myself.

Saved

Ingredients

4 servings

300 gramsGround chicken (I used breast meat this time)
3Dried shiitake mushrooms
1King oyster mushrooms
2 tbspchopped the white part of a Japanese leek
1 pieceGinger
3 tbsp＊ Cooking sake
2 tbsp＊ Mirin
2 tbsp＊Soy sauce
1to 1 1/2 tablespoons ＊ Brown sugar (or white sugar)
1 tsp＊ Miso
2 tbspThe soaking liquid from rehydrating the shiitake mushrooms
1tablespoo Katakuriko
4Eggs
1 tbsp◎ Cooking sake
1 tbsp◎ Raw cane sugar (or regular sugar)
1 pinch◎ Natural sea salt
1Green beans
1○ Salt
1Beni shouga red pickled ginger for garnish

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Steps

1

Put the ground chicken, all the vegetables, chopped up, and the ingredients marked ＊ in a cold pan and mix well together.
2

Turn the heat on to low-medium and stir fry the chicken soboro. Use 4 to 5 cooking chopsticks held together to mix constantly as you cook.
3

When the whole thing is crumbly and is starting to exude moisture, add the katakuriko dissolved in the soaking liquid from the shiitake mushrooms, and stir until the liquid in the pan is thickened.
4

Beat the egg, and add the ingredients marked ◎.
5

Put a frying pan over low heat and cook the beaten egg while stirring constantly. Turn the heat off while the egg is still a bit soft and finish cooking with the residual heat.
6

Set aside on a plate to cool.
7

Boil the green beans quickly in salted water, and slice on the diagonal.
8

Put some rice in a bowl, top with the chicken, egg and green beans, add some beni shouga (red pickled ginger) as a garnish and it's done! Doesn't it look so tasty?