Chicken Soboro Rice Bowl

• 300 grams Ground chicken (I used breast meat this time)
• 3 Dried shiitake mushrooms
• 1 King oyster mushrooms
• 2 tbsp chopped the white part of a Japanese leek
• 1 piece Ginger
• 3 tbsp * Cooking sake
• 2 tbsp * Mirin
• 2 tbsp *Soy sauce
• 1 to 1 1/2 tablespoons * Brown sugar (or white sugar)
• 1 tsp * Miso
• 2 tbsp The soaking liquid from rehydrating the shiitake mushrooms
• 1 tablespoo Katakuriko
• 4 Eggs
• 1 tbsp Cooking sake
• 1 tbsp Raw cane sugar (or regular sugar)
• 1 pinch Natural sea salt
• 1 Green beans
• 1 Salt
• 1 Beni shouga red pickled ginger for garnish

1. Put the ground chicken, all the vegetables, chopped up, and the ingredients marked * in a cold pan and mix well together.
2. Turn the heat on to low-medium and stir fry the chicken soboro.
3. Use 4 to 5 cooking chopsticks held together to mix constantly as you cook.
4. When the whole thing is crumbly and is starting to exude moisture, add the katakuriko dissolved in the soaking liquid from the shiitake mushrooms, and stir until the liquid in the pan is thickened.
5. Beat the egg, and add the ingredients marked .
6. Put a frying pan over low heat and cook the beaten egg while stirring constantly.
7. Turn the heat off while the egg is still a bit soft and finish cooking with the residual heat.
8. Set aside on a plate to cool.
9. Boil the green beans quickly in salted water, and slice on the diagonal.
10. Put some rice in a bowl, top with the chicken, egg and green beans, add some beni shouga (red pickled ginger) as a garnish and it's done!
11. Doesn't it look so tasty?

ground chicken, shiitake mushrooms, mushrooms, ginger, sake, mirin, brown sugar, shiitake mushrooms, eggs, sake, cane sugar, salt, green beans, salt, ginger

Taken from cookpad.com/us/recipes/188216-chicken-soboro-rice-bowl (may not work)