Ginger Teriyaki Soboro Rice Bowl

• 200 grams Minced chicken thigh
• 100 grams Maitake mushrooms (or shimeji mushrooms)
• 2 tbsp Soy sauce
• 2 tbsp Hon-mirin
• 1 tbsp Grated ginger
• 1 Vegetable oil
• 2 bowls Hot cooked rice
• 2 Soft poached egg

1. Heat vegetable oil in a frying pan and cook the minced chicken until crumbly.
2. Shred the mushrooms, add to the pan with the A ingredients and cook until the sauce has reduced.
3. Serve the rice in bowls and top with the chicken soboro.
4. Crack the soft poached egg on top.

chicken thigh, maitake mushrooms, soy sauce, mirin, ginger, vegetable oil, rice, egg

Taken from cookpad.com/us/recipes/144777-ginger-teriyaki-soboro-rice-bowl (may not work)