Combine the seasonings and chicken. Fry the mixed mince in a frying pan over high heat, stirring constantly until finely crumbled.
When the juice from the chicken appears in the frying pan, take out the cooked chicken while keeping the sauce in the pan. Reduce the sauce and heat until small bubbles appear on the surface. Turn the heat off and return the chicken to the pan.
Take the thin roots off the bean sprouts. Blanch the spinach quickly and refresh in cold water. Julienne the carrot. Squeeze out the excess water from the spinach and cut into 3 cm lengths.
Cook the carrot and shitake mushrooms in boiling water for about 2 minutes. Add the bean sprouts and cook for another minute. Drain in a colander.
Put the drained vegetables in a bowl and add the A seasonings. Mix well.
Put hot cooked rice in a bowl and transfer the vegetables and chicken soboro onto the rice. Sprinkle with toasted sesame seeds.
Story Behind this Recipe
Plain chicken soboro on rice is nice, but we love vegetables so chicken soboro on rice with the addition of a lot of vegetables is much better. Add some kimchi, chilli oil relish or gochujang paste to make this spicy hot. If you make extra soboro you can use in your bento the next day as a side, or on top of rice as soboro bento.
Combine the mince and seasonings in advance before you start cooking. The mince will be seasoned evenly. If you cook the mince for too long it will become too tough, so take it out after simmering. You might think it is too much effort but it will be worth it. Discard the thin roots of the bean sprouts for better texture and flavor. After slicing the shitake mushrooms leave to dry for about 5 hours. This will concentrate the flavor.