Tori Soboro Gohan is a very simple dish of ground chicken seasoned in soy sauce, sugar, mirin and ginger juice, served with chopped omelette over rice. The best version of this dish which I’ve ever tasted was at Tori Shin in uptown Manhattan. Of course my humble homemade attempt can’t compare to the kick-ass version served at Tori Shin, but this is an easy enough dish to do and I am sharing the recipe below.
Tori Soboro Gohan
1/2 lb. ground chicken
[Seasoning A] 3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp ginger juice
[Seasoning B] 1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt
4 cups steamed Japanese rice
Put ground chicken and Seasoning A in a small pan. Simmer the meat on medium-low heat, stirring constantly with chopsticks until moisture is almost gone. Beat eggs in a medium pan and Seasoning B. Put on medium-low heat and scramble eggs finely with chopsticks until cooked. Serve steamed rice into four deep bowls. Arrange chicken soboro and egg in two different sections on top of the rice. Garnish with seaweed (nori furikake) if desired.
Makes 4 servings.
I served mine with Stir-fried Baby Kai Lan and Willow Mushrooms. *rubbing a full tummy* I had plenty of leftover so I packed it into a bento for the next day.