One Pan Tri-colour Miso Soboro Rice Bowl

Ingredients

• 1 for each serving Green vegetables such as spinach or mangetout
• 160 grams Minced chicken
• 1 tbsp White miso (or normal miso is OK)
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 1/2 tbsp Sugar
• 1 Juice from grated ginger
• 2 Eggs
• 1 tbsp Miso
• 1 tbsp Mirin
• 1 tbsp Sake
• 1/2 tbsp Sugar
• 1 use as much (to taste) Sansho powder
• pickled red ginger or any ginger relish you like (optional)

Instructions

1. Blanch the mangetout in salted boiling water.
2. Drain and slice diagonally and thinly.
3. Chicken soboro: Heat the ingredients in a frying pan or saucepan and mix with a whisk to dissolve.
4. (It dissolves quickly.)
5. After simmering the seasonings add the minced chicken.
6. Break up the minced chicken with a whisk and evaporate the excess moisture until dry.
7. It takes about 2 minutes to reduce.
8. Egg soboro: You can use the same pan as you cooked the minced chicken in without cleaning.
9. Heat the seasoning in the pan as you did for the chicken and pour in the beaten egg to make the soboro.
10. Put the hot rice in a bowl and transfer the soboro and vegetables onto the rice.
11. Serve while very hot.
12. Try some spicy toppings for grown-ups.
13. You can freeze both soboro in the deep freezer.
14. I used white miso, which has less salt content.
15. If you use normal miso, taste and adjust the quantity of miso.