The soaking liquid from rehydrating the shiitake mushrooms
◎ Cooking sake
◎ Raw cane sugar (or regular sugar)
◎ Natural sea salt
Beni shouga red pickled ginger for garnish
Put the ground chicken, all the vegetables, chopped up, and the ingredients marked ＊ in a cold pan and mix well together.
Turn the heat on to low-medium and stir fry the chicken soboro. Use 4 to 5 cooking chopsticks held together to mix constantly as you cook.
When the whole thing is crumbly and is starting to exude moisture, add the katakuriko dissolved in the soaking liquid from the shiitake mushrooms, and stir until the liquid in the pan is thickened.
Beat the egg, and add the ingredients marked ◎.
Put a frying pan over low heat and cook the beaten egg while stirring constantly. Turn the heat off while the egg is still a bit soft and finish cooking with the residual heat.
Set aside on a plate to cool.
Boil the green beans quickly in salted water, and slice on the diagonal.
Put some rice in a bowl, top with the chicken, egg and green beans, add some beni shouga (red pickled ginger) as a garnish and it's done! Doesn't it look so tasty?
Story Behind this Recipe
This is a home cooking staple. I've written it down for my daughter as well myself.
When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly.... The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end. The chicken soboro will be moister and deeper in flavor if you use thigh meat.