Ground Chicken Bowl (Soboro Don) with cucumber salad
Ingredients:
Ground chicken:
1 tsp ginger, grated
½ lb ground chicken
1 Tbsp sake
1 Tbsp mirin
1½ Tbsp sugar
2½ Tbsp soy sauce
Egg:
3 large eggs
1 Tbsp sugar
¼ tsp salt
Garnish:
Green onion
Pickled ginger
Method:
Chicken-
In a saucepan, combine all the ingredients for the chicken. With three pairs of chopsticks, stir and break up the chicken, mixing the seasoning in
Then turn the heat to medium low heat and cook until the meat is no longer pink.
There will be liquid at the bottom, keep cooking until the juice is gone, then set aside
Eggs-
In a separate saucepan, combine the eggs and other ingredients, mix to combine with chopsticks
Then over medium low heat, allow the eggs to cook.
Mix to break up the eggs into smaller pieces. Cook until no longer runny and are soft and fluffy. Set them aside.
To assemble the bowl:
Over a bowl of warm steamed rice, scoop ground chicken to one side and the egg on the other.
Then garnish with some green onion down the middle and a pinch of pickled ginger! Enjoy!
Cucumber salad:
2 Japanese or Persian cucumbers, sliced
2 ginger, grated
2 umeboshi (Japanese pickled plums) For the Umeboshi Sauce
1 tbsp dried wakame, soaked in 3 tbsp water
3 Tbsp dashi
2 Tbsp sake
1 Tbsp mirin
1 Tbsp soy sauce
Method:
Slice the cucumbers thinly and place into a bowl. I used a mandola. Place dried wakame in a little bowl and let soak.
Grate your ginger, remove the seeds from the umeboshi and chop until they become a paste
Then, in a saucepan mix together the dashi, sake, mirin, and soy sauce. Heat until boiling, then turn off heat and set aside. Then add in your umeboshi paste, mix and set aside.
Now, toss in the ginger over the cucumbers, pour over the umeboshi sauce onto the cucumbers, add in the hydrated wakame and mix! Enjoy!
Recipe Credit: Just One Cookbook
Full Cucumber salad recipe: HERE
Full Soboro Don recipe: HERE