Minced Chicken, Shrimp, and Egg on Rice (Soboro Donburi)
| Yield: | 4 Servings |
| Categories: | Japanese |
| 6 | 8 cups hot cooked short-grain rice | |
| CHICKEN | ||
| 1/2 | lb | Ground chicken |
| 3 | tb | Sak? |
| 1 | tb | Dark soy sauce |
| 1 | tb | Sugar |
| Few drops fresh ginger juice | ||
| SHRIMP | ||
| 8 | oz | Finely chopped fresh or frozen small shrimp |
| 2 | tb | Sake |
| 1 | tb | Mirin |
| 1/4 | ts | Salt |
| EGGS | ||
| 4 | Eggs; beaten | |
| 1/4 | ts | Salt |
| 1 | tb | Sake |
| 1 | tb | Light soy sauce |
| 1 | tb | Sugar |
| SAUCE FOR RICE | ||
| 1 | c | Dashi or chicken stock; (author *really* prefers you use dashi) |
| 4 | tb | Dark soy sauce |
| 1/2 | tb | Sugar |
| GARNISH | ||
| Sprigs of kinome or sliced red pickled ginger; (beni-shoga) |
Advertisement