Chicken Soboro Rice Bowl

• 250 grams Ground chicken
• 3 Eggs
• 2 tbsp Sugar (for soboro)
• 2 tbsp Soy sauce (for soboro)
• 100 ml Dashi stock
• 1 tsp Sugar (for scrambled egg)
• 1 tsp Dashi stock/granules (for scrambled egg)
• 1/2 tsp Salt (for scrambled egg)
• 1 tsp Water (for scrambled egg)

1. Put the dashi stock, sugar, and soy sauce in a pot and heat.
2. Add the ground chicken and cook while working in the flavor.
3. Put the egg and the ingredients for scrambled egg into a bowl and mix.
4. Pour the egg mixture into an oiled, heated pan.
5. Use chopsticks to scramble, then reduce the heat (from medium to low).
6. Once the egg is soft and crumbly, it's done.
7. Put rice in a bowl and add the chicken soboro to one half and the scrambled egg to the other.
8. For kids, you can top with greens and vegetables, and for adults you can garnish with pickled ginger.

ground chicken, eggs, sugar, soy sauce, stock, sugar, egg, salt, water

Taken from cookpad.com/us/recipes/157032-chicken-soboro-rice-bowl (may not work)