Taste of Japan and Sake Live vol.46



Products used in "Taste of Japan and Sake vol.46"

Sweet Ginger Minced Chicken Rice
鶏そぼろごはん

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

100g Minced chicken
1tbsp Soy sauce
2tsp Sugar
10g Ginger paste or grated ginger
1tsp Rapeseed Oil
1 Egg
1tsp Mirin
Pinch Salt
1tsp Rapeseed Oil
150g 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.

Serve on the bed of warm rice.

Koshihikari Shiga san (harvested in 2022) 5kg
ZEN-NOH
Koshihikari Shiga san (harvested in 2022) 5kg
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