Old Fashioned Tri-color Rice Bowl with Chicken Soboro

• 200 to 250 grams Ground chicken
• 3 tbsp Soy sauce (or dashi soy sauce)
• 1 1/2 tbsp Sugar
• 1 tbsp Mirin
• 1 tbsp Sake
• 1/2 tsp Grated ginger
• 1 bunch Spinach
• 1 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1 dash Doubanjian
• 2 Eggs
• 1 tbsp Sugar
• 1 Red pickled ginger

1. Mix the ingredients together, and the ingredients together respectively.
2. Blanch the spinach, refresh in cold running water and squeeze out well.
3. Marinate in the combined ingredients.
4. Stir fry the ground chicken and flavor with the ingredients.
5. Keep cooking over medium heat until there's no liquid left in the pan.
6. Make the iri tamago scrambled egg in a frying pan.
7. Top neatly on a bowl of rice, and garnish with red pickled ginger.

ground chicken, soy sauce, sugar, mirin, sake, ginger, spinach, soy sauce, sesame oil, doubanjian, eggs, sugar, red

Taken from cookpad.com/us/recipes/188327-old-fashioned-tri-color-rice-bowl-with-chicken-soboro (may not work)