Soboro Sushi Cake

• 750 grams Minced chicken thigh
• 6 tbsp Sugar
• 3 tbsp Sake
• 6 tbsp Soy sauce
• 3 tbsp Mirin
• 3 tbsp Grated ginger
• 4 rice bowls' worth Cooked rice
• 2 eggs Kinshi tamago (finely shredded thin omelette)
• 1 Edamame
• 1 Boiled shrimp
• 1 White sesame seeds

1. Cook the rice, and prepare the kinshi tamago.
2. Add the ground chicken meat and the ingredients to a pot, and use chopsticks to mix.
3. Heat, and add the garlic, grated, last.
4. Place the cake mold on a plate larger than the mold.
5. Add a layer of rice.
6. Then place half of the soboro on top.
7. Use a rice paddle to lightly press down on it.
8. Repeat the previous work to create a second layer.
9. Top with the kinshi tamago, and decorate with the shrimp and edamame.
10. Finish with a sprinkling of white sesame seeds.
11. Remove the mold before eating, cut and serve.

chicken thigh, sugar, sake, soy sauce, mirin, ginger, rice, eggs, edamame, shrimp, white sesame seeds

Taken from cookpad.com/us/recipes/145849-soboro-sushi-cake (may not work)