Chicken Soboro Don

📝 Ingredients

• 320 g sushi rice + 400 ml water
• 400 g minced chicken
• 4 tbsp soy sauce + 3 tbsp mirin
• 3 tsp caster sugar (2 for the chicken, 1 for the eggs)
• 20 g fresh ginger
• 4 eggs
• 1 tsp sunflower oil
• 200 g frozen peas
• 1 tbsp sesame seeds
• Salt

🍴 Utensils

• Saucepan with lid
• Non-stick frying pan
• Small saucepan
• Whisk or chopsticks
• Fine grater
• Colander

📖 Steps

1. Rinse the rice in a sieve under cold water, rubbing it gently, until the water runs almost clear. Put it in the saucepan with the water, bring to the boil, cover and cook for 12 min over a very low heat. Leave to stand for 10 min off the heat without lifting the lid.
2. Toast the sesame seeds in the dry frying pan over a medium heat for 1 to 2 min, shaking the pan, until lightly golden, then set aside. Peel and finely grate the ginger.
3. In a bowl, mix the raw minced chicken with the soy sauce, mirin, 2 tsp sugar and the ginger using a fork, until the meat is completely broken up and slightly runny: that's the secret to fine little crumbs.
4. Pour into the frying pan and cook over a medium heat for 5 to 6 min, stirring constantly with a whisk or 4 chopsticks held together, to break the meat into small crumbs. Leave to reduce for another 2 to 3 min, until the liquid has almost evaporated and looks glossy. Set aside in a bowl.
5. Cook the peas for 4 min in the small pan of boiling salted water, until tender and bright green, then drain them in the sieve. Keep them warm, covered, until serving.
6. Wipe out the frying pan with kitchen paper. Beat the eggs with 1 tsp sugar and a pinch of salt. Heat the oil over a medium-low heat, pour in the eggs and stir constantly for 3 to 4 min with the whisk or chopsticks, until you have small, dry, fine crumbs.
7. Divide the rice between 4 bowls and level the surface. Arrange the chicken, eggs and peas side by side in three stripes, without mixing them. Sprinkle with sesame seeds and serve: everyone mixes it all together as they eat.