Japanese Chicken and Rice
For a simple mid week supper, this colourful Japanese one-bowl creation fits perfectly. Chicken mince is cooked in sweet and slightly spicy ginger soy sauce and the eggs are delicately flavoured and scrambled. Just top the chicken and egg on freshly steamed rice and serve – colourful and delicious.
This rice dish tastes just as good even when it is cold –the reason why this is one of the most popular Bento (lunch box) menus too, called Soboro bento in Japanese.
Ingredients
For chicken soboro:
- 200 g chicken mince
- 2 tbsp Soy sauce
- 2 tbsp mirin
- 2 cm cube Fresh ginger finely chopped or grated
For scrambled egg (iri tamago):
- 2 eggs
- 1 tsp sugar
- ½ tsp Soy sauce
- Cooking oil optional
- 2 bowls plain rice white or brown, steamed
- Blanched sugar snap peas to serve.
Instructions
- In a small sauce pan, mix soy sauce, mirin and ginger and put on the medium heat. When the sauce mixture starts to bubble, add chicken mince. Stir with a folk or several chop sticks (yes a few pairs) continuously while the mince is being cooked, so that the minced meat pieces separate and become like fine crumbs.
- Cook until the chicken is cooked through and the cooking liquid becomes clear.
- Mix eggs, sugar and soy sauce in a small non-stick frying pan (if you are using normal frying pan heat a little oil in the pan before adding egg mixture) Stir with several chop sticks continuously while the egg is being cooked . Cook until the eggs are solid and become like fine crumbs.
- Serve cooked chicken and eggs on top of rice and decorate with blanched sugar snap peas.
Notes
Tips:
Serve with small vegetable dish such as spinach with sesame dressing for a nutritiously balanced meal.
You can use beef mince instead of chicken for variation.
Disposal wooden chopsticks are very handy utensils for cooking this dish.
Tried this recipe?Let us know how it was!
