Wash the rice and place it in the cooker with water.

Wipe the Konbu with a damp cloth and place it on top.

Cook the rice.　

Place ground chicken and 100g water in a cold frying pan.

Gently stir with a spatula until loosened.

Turn on medium heat. Stir until the meat changes color.

Add sliced ginger, sugar, mirin, and soy sauce. Simmer until the liquid has evaporated, then turn off the heat.

Whisk eggs with Shiro Dashi. If you don't have Shiro Dashi, you can substitute it with Men-tsuyu or a mix of 5g light soy sauce, 5g mirin, and a pinch of dashi powder. Using light soy sauce is best for keeping the eggs bright yellow!

Preheat a non-stick pan and cook over low-to-medium heat, stirring constantly to make fine scrambled eggs.

Serve 140g of rice in a bowl.…This recipe uses 140g of cooked rice per person, a standard often used in Japanese hospital nutrition plans. It’s a healthy portion that feels incredibly satisfying due to the generous toppings! (If you prefer a larger household portion, increase the rice to 2.5 cups (~900g cooked), and the toppings will still be sufficient.)

Top with the chicken soboro, scrambled eggs, edamame, and a touch of Beni Shoga for a pop of color.