Japanese Chicken and Egg Soboro Don Rice Bowls

Prepare 600 g cooked rice. Beat three eggs with 6 g of the 18 g sugar. Mix 35 ml soy sauce, 35 ml mirin, remaining 12 g sugar and 10 g ginger separately.

Heat 5 ml oil over medium-low heat, add egg and stir constantly 4–5 minutes into small crumbles until fully set. Transfer to a clean bowl.

Cook 330 g raw ground chicken in 10 ml oil over medium heat four minutes, breaking it into small pieces. Add prepared sauce and simmer 5–7 minutes until reduced and chicken reaches at least 74°C.

Divide 600 g rice into three bowls of 200 g each. Cover halves with chicken and egg soboro side by side, top with 25 g scallions and serve immediately.