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
- Add the ground chicken, grated ginger, shoyu koji, and mirin to a frying pan. Use a rubber spatula to thoroughly mix.
- 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.
- Place the cooked rice in large serving bowls (donburi, 丼) and then top the rice with the tori soboro.
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