There are some dishes that remind me of childhood, and this is one of them. Don’t be alarmed with the volume of ginger, it gives the sauce the sharpness it needs. Sweet, spicy and succulent, minced chicken in perfect balance with the egg and rice. Cook the chicken and egg separately, and serve on the bed of warm rice.
Ingredients Serves 1
Ginger paste or grated ginger
Cooked Sushi Rice
Cook minced chicken Preheat the frying pan over medium heat, pour oil. Cook minced chicken until 80% of the meat turns pale. Add ginger paste (or grated ginger) and stir with spatula to mix in, continue cooking for a couple of minutes. Add soy sauce and sugar, keep cooking for another minute or until the sauce becomes thick.
Cook egg Beat the egg and add salt and mirin. Preheat the frying pan over medium heat, pour oil. Add the beaten egg and stir immediately with a spatula. Scrape the egg along the bottom and sides of the pan, the texture should not be runny but soft and crumbly.