■Chicken soboro: Combine all the ingredients in a small pot, and cook for 2-3 minutes while stirring with chopsticks.
■Kinshi tamago: Coat a frying pan with a little oil (not listed) and heat up. Add the sugar into beaten egg, pour the mixture into the frying pan, and make a very thin omelet. Julienne the omelet.
■Green peas: Add the sake into 100 ml of water, add the green peas and boil for 2-3 minutes. When they are cooked through, let them cool in the braising water.
Shape the rice into large cherry tomato-sized balls (wet your hands and put a little salt on your palms). Cut the longer side of the nori seaweed into 6 pieces, and wrap the rice balls with them.
Add the soboro, egg and green peas on top of the rice in that order, and it's done.
Story Behind this Recipe
I came up with this recipe since I wanted to entertain my guests with gunkan maki.
The nori seaweed may not stick well when you just made the gunkan maki. But if you stick the nori seaweed with some rice, or place a gunkan maki to hold the opening part, it will soon settle and stick together.