Soboro Rice Bowl with Ground Chicken and Okara

• 2 Eggs
• 2 packages Souce for natto or mentsuyu
• 1 tbsp Mayonnaise
• 1 Vegetable oil (for frying)
• 150 grams Ground Chicken Breast
• 50 grams Fresh okara
• 1 dash Salt and pepper
• 1 Sesame oil (for stir frying)
• 1 tbsp Ginger Jam
• 2 tbsp Water
• 1 tbsp Sake
• 1/2 tsp Dashi stock granules
• 2 tsp Usukuchi soy sauce
• 2 big bowls Hot cooked white rice
• 1 generous amount Green onions (finely sliced)
• 1 White sesame (if desired)
• 1 Shredded nori seaweed (if desired)
• 1 Ichimi spice or shichimi spice (if desired)

1. In a bowl, combine the ingredients.
2. Heat some oil in a skillet, make scramble eggs and transfer it on to a plate.
3. Combine the ingredients in a small bowl and set it aside.
4. You do not need to wash the bowl that you used to mix the eggs.
5. Use the bowl to mix the ground chicken and okara with chopsticks.
6. Heat some sesame oil in a skillet, add the mixture from Step 3, lightly season it with salt and pepper and cook stirring occasionally not to let the chicken form lumps.
7. Add the ingredients from Step 2 into the chicken from Step 4 and mix well with chopsticks.
8. Add some rice into a serving bowl.
9. Spread the chicken soboro on top and place the scrambled egg from Step 1 and the green onions on top.
10. I forgot to take a photo of the finished product, so the top photo shown here is at Step 6.
11. Sprinkle on some white sesame seeds, shredded nori seaweed and shichimi spice and it is done.

eggs, mayonnaise, vegetable oil, chicken, fresh okara, salt, sesame oil, ginger, water, sake, granules, soy sauce, white rice, generous amount, white sesame, ichimi spice

Taken from cookpad.com/us/recipes/157392-soboro-rice-bowl-with-ground-chicken-and-okara (may not work)