Posted on January 26, 2013 at 1:10 PM
I spent the morning working on a recipe I am going to be using for a cooking workshop in Mountain View. The theme is rice so I came up with one of my favorite topping for rice - soboro chicken. Actually, there are more toppings than just the ginger flavored ground chicken. In this bowl, I topped the soboro chicken with snow peas, scrambled eggs and put a pickled ginger as the garnish. You can make the soboro chicken and freeze it. So it comes handy when you are busy, which is often my case.
12 ounces ground chicken (use thigh meat with some fat)
1/2 onion, minced.
1 carrot, minced.
½ cup of dashi (katusobushi/konbu base stock)
1/4 cup sake
3 tbls soy sauce
2 Tbls mirin (sweet sake)
1.5 tbls sugar
1 tbls juice of grated ginger
1 tbls Vegetable oil for sauteing
1.5 tsp of ground Kuzu powder, mixed with 2 tbls of water to dissolve. (optional)
2-3 cups of cooked Japanese short grain rice.
Toppings: (Help yourself to any two or three of your favorite toppings)
Sakai suggest 3 toppings: red, green, and yellow toppings for color and flavor. (See picture)
• Amazu shoga - Pickled ginger (1 tbls per person) – homemade or commercial brand (without MSG)
• Cooked snow peas, blanched and sliced thinly at an angle (2 snow peas per person)
• *Scrambled eggs (2 tbls per person) (see recipe below)
• Thinly Cut Nori seaweed (1 tbls per person)
• Sliced chives (1 tbls per person)
• Roasted sesame seeds (1/2 teaspoon per person)
SOBORO CHICKEN RECIPE INSTRUCTIONS:
Make the dashi in advance.
Heat the oil in a sauté pan over medium heat. Add the ground chicken and fry until the meat is crumbly and loose,
using a bundle of chopsticks to break the meat apart into very fine and even crumbles.
To the chicken mixture, add dashi, sake, mirin, sugar, soy sauce and simmer for 7-8 minutes until
80% of the liquid is absorbed. Stir occasionally. Add the ground ginger. Taste and adjust the
seasonings if necessary. If the Soboro Chicken appears dry, add a few more tablespoons of dashi.
Then add the kuzu mixture into the soboro and stir. When you get a shiny coat, turn off heat. Set the pan aside.
Serve steamed rice with a scoop of warm soboro chicken and garnish with toppings of your choice.
(See above suggestions).
*Scrambled egg topping recipe:
1 Tbls Mirin
1 pinch salt
Vegetable oil for sautéing
To make the scrambled eggs, combine the eggs with mirin and salt in a bowl and mix well.
Heat the frying pan with vegetable oil, and pour the egg into the pan. Turn heat to a low
and scramble the eggs with a bundle of chopsticks to resemble the soboro chicken.
Be careful not to overcook or burn the eggs. Remove from heat and set aside.