Sansho powder, pickled red ginger or any ginger relish you like (optional)
Use as much as you like
Blanch the mangetout in salted boiling water. Drain and slice diagonally and thinly.
Chicken soboro: Heat the ingredients in a frying pan or saucepan and mix with a whisk to dissolve. (It dissolves quickly.)
After simmering the seasonings add the minced chicken. Break up the minced chicken with a whisk and evaporate the excess moisture until dry. It takes about 2 minutes to reduce.
Egg soboro: You can use the same pan as you cooked the minced chicken in without cleaning.
Heat the seasoning in the pan as you did for the chicken and pour in the beaten egg to make the soboro.
Put the hot rice in a bowl and transfer the soboro and vegetables onto the rice. Serve while very hot. Try some spicy toppings for grown-ups.
You can freeze both soboro in the deep freezer.
I used white miso, which has less salt content.
If you use normal miso, taste and adjust the quantity of miso.
Story Behind this Recipe
I used to make soboro-don just for my children. But if you season with miso and reduce the sugar, you can serve to adults.
It is much easier to used a balloon whisk, not chopsticks to make soboro. The whisk can easily separate the minced meat into small crumbles. Try not to simmer too long, otherwise the flavour will be too strong. Turn off the heat while the sauce is still slightly runny. The excess moisture will be evaporated from residual heat.