Soboro don (Chicken rice bowl for bento box lunch) (Japanese)

A yum and easy way to create a bento box lunch (or just a home dinner) full of color and flavor. 

Recipe source: Mark from NoRecipes.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Quatro Formaggio pizza (Italian).

Five years ago: Polenta, apple and dried fruit country cake (Italian-style).

Six years ago: Alivenci (Polenta cream cake bars) (Moldavian and Romanian).

Seven years ago: Mascarpone marbled brownies.

Eight years ago: Baby making and no cooking :).

Ingredients (serves 2):

For the chicken:

• 2 tablespoons sake (or water) 
• 1 tablespoon soy sauce 
• 2 teaspoons granulated sugar 
• 1 teaspoon fresh ginger 
• 210 grams ground chicken

For the eggs:

• 4 large eggs 
• 1/4 teaspoon salt 
• 2 teaspoons granulated sugar

To serve:

• 2 bowls cooked short-grain rice 
• 2 tablespoons chopped scallion / leek / chives

First, make sure you have the cooked rice prepared in advance and the green onions or chives or leakes washed and dried.

Next, start preparing the chicken. Add the sake, soy sauce sugar and grated ginger to a frying pan and whisk to combine. Add the chicken and use a spatula to break up the chicken and mix with the marinade. The chicken should have the consistency of loose oatmeal. Let this marinate while you prepare the eggs.

Beat the eggs, salt and sugar together until thoroughly combined.

For the chicken: Put the chicken on the stove over low heat and slowly cook while breaking up any chunks that form with a spatula or with chopsticks. As the chicken cooks, a lot of liquid will come out and at one point it will look almost soupy. This is fine.

Once the chicken is cooked through turn up the heat to high and boil off all the liquid. Once the liquid has evaporated, the chicken should start frying in its own fat, or you could add a teaspoon of oil for good measure. Let the chicken fry until the chicken browns and the sauce has caramelized.

When the chicken is done, pour the eggs into a non-stick pan and then turn the stove on to medium low. Once the eggs starts to set in the middle, use a whisk or chopsticks to vigorously scramble the eggs to make small grains of egg about the size of the chicken bits.

To assemble: Divide rice into bowls. Cover half the rice with the ground chicken meat.

Cover the other half of rice with the eggs. Mark the line between the two halves using the chopped green onions or leeks or chives.

It's done, dig in!