Put the ground chicken, finely chopped ginger and the ingredients marked ○ (ginger plus soy sauce, sake, mirin, sugar) in a pan, and mix well together until the moisture has been absorbed by the ground meat.
Once there's no more visible moisture, put the pan on low heat and keep mixing until moisture comes out of the meat again.
Now keep cooking and mixing until the moisture evaporates.
Put the eggs and the ingredients marked ○ (sugar, salt) in a non-stick frying pan and mix well.
Cook over low heat, mixing very very well. When it reaches the soft set stage, turn off the heat and continue cooking with residual heat while mixing.
It should look like this. It shouldn't be hard and crumbly, but actually on the moist side.
Put the rice, meat soboro and egg soboro on a bowl. Place something green (such as shiso leaves, julienned cucumber or green beans) on the border of the two types of soboro to make it look nice.
When I tried using shiso leaves for the green, it was really delicious! I recommend you try it out if you can get your hands on shiso leaves.
Story Behind this Recipe
This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.
To make the soboro very fine and crumbly, mix it all together well before cooking it.