Put the dashi stock, sugar, and soy sauce in a pot and heat. Add the ground chicken and cook while working in the flavor.
Put the egg and the ingredients for scrambled egg into a bowl and mix. Pour the egg mixture into an oiled, heated pan. Use chopsticks to scramble, then reduce the heat (from medium to low).
Once the egg is soft and crumbly, it's done.
Put rice in a bowl and add the chicken soboro to one half and the scrambled egg to the other. For kids, you can top with greens and vegetables, and for adults you can garnish with pickled ginger.
Story Behind this Recipe
When you're not sure what to put in their bento lunch, you'll get no complaints with this. They're happy, it's delicious, they'll eat it.
It's also good for dinner!
Our household likes a bit of sweetness, but adjust the flavor according to your household's tastes. For reducing the heat when making the scrambled eggs, start off with high heat and gradually reduce. You may want to use 4 chopsticks and scramble quickly.