Minced Chicken, Shrimp, and Egg on Rice (Soboro Donburi)

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Title: Minced Chicken, Shrimp, and Egg on Rice (Soboro Donburi)
Yield: 4 Servings
Categories: Japanese


6 8 cups hot cooked
-short-grain rice

1/2 lb Ground chicken
3 tb Sak?
1 tb Dark soy sauce
1 tb Sugar
Few drops fresh ginger juice

8 oz Finely chopped fresh or
-frozen small shrimp
2 tb Sake
1 tb Mirin
1/4 ts Salt

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

Sprigs of kinome or sliced
-red pickled ginger;

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 1/2 to 2 cups, into
a donburi-type bowl (or Japanese style lunch box). Dribble over it some of
the hot sauce to moisten the rice. Each of the "crumble-fried" 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"
on Dec 28, 1997