Ingredients for 4 Servings
Ground chicken thigh: 200 g
Grated ginger: 1 tsp
Shoyu koji: 2 tbsp
Mirin: 2 tbsp
Cooked rice: 4 servings

How to Make

  1. Add the ground chicken, grated ginger, shoyu koji, and mirin to a frying pan. Use a rubber spatula to thoroughly mix.
  2. Place the frying pan on medium heat and continue to stir as the tori soboro cooks. Continue to cook until nearly all the liquid has disappeared.
  3. Place the cooked rice in large serving bowls (donburi, 丼) and then top the rice with the tori soboro.

Recipe developed by Ikumi Ohtomo