Recipe - Minced Chicken Shrimp And Egg On Rice (Soboro Donburi)

6 8 cups hot cooked
shortgrain rice

CHICKEN
One half pound Ground chicken
3 tablespoon Saké
1 tablespoon Dark soy sauce
1 tablespoon Sugar
Few drops fresh ginger juice

SHRIMP
8 ounce Finely chopped fresh or
frozen small shrimp
2 tablespoon Sake
1 tablespoon Mirin
One fourth teaspoon Salt

EGGS
4 Eggs; beaten
One fourth teaspoon Salt
1 tablespoon Sake
1 tablespoon Light soy sauce
1 tablespoon Sugar

SAUCE FOR RICE
1 cup Dashi or chicken stock;
(author *really* prefers
you use dashi)
4 tablespoon Dark soy sauce
One half tablespoon Sugar

GARNISH
Sprigs of kinome or cut or sliced up
red pickled ginger;
(benishoga)

Source: Japanese Cooking: A Simple Art by Shizuo Tsuji

Because this donburi can be eaten at room temperature, it often fills
lacquered lunch boxes. The major ingredients are all chopped or crumbled,
then fried with seasonings (the word soboro means "finely crumbled"); they
are arranged on top of the rice in a box or bowl to present an appealing
and colorful display.

To prepare: Boil plain rice. Put ground chicken into a frying pan and mix
in all seasonings except the ginger juice. Put over high heat and cook,
stirring constantly to keep the chicken separated and "crumbled". When the
chicken is done and has turned whitish, mix in the ginger juice. Spread in
a colander to drain and cool.

Cook the shrimp just till pink, then spread in a colander to drain and
cool. Scramble eggs in frying pan till somewhat dry and similar in texture
to the fried ground chicken.

In a small saucepan, mix the sauce ingredients for the rice. Over high heat
bring just to a boil, then remove from heat.

To assemble and serve: Put a single portion of rice, 1 One half to 2 cups, into
a donburitype bowl (or Japanese style lunch box). Dribble over it some of
the hot sauce to moisten the rice. Each of the "crumblefried" main
ingredients should cover 1/3 of the surface. Garnish with kinome sprigs or
red pickled ginger slices.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Valerie Whittle"
catspaw@inetnow.net on Dec 28, 1997