Chicken Soboro Don (Japanese Minced Chicken Rice Bowl)

Ingredients

Contains gluten, soy, egg, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the rice under cold water until the water runs almost clear, then drain.

2. 2

   Put rinsed rice and 2 1/4 cups water in a medium pot (or rice cooker); soak 20 minutes if using pot, then bring to a boil, reduce to low, cover and simmer until water is absorbed, 12–14 minutes (or follow rice cooker instructions).

   Soaking short-grain rice for 20 minutes improves texture; if using a rice cooker, start it without soaking.

   32 min
3. 3

   While rice soaks/cooks, bring a medium pot of water to a rolling boil for the edamame and spinach.

4. 4

   Add shelled edamame to boiling water and cook 3 minutes until tender; using a slotted spoon transfer edamame to a bowl of ice water to stop cooking.

   3 min
5. 5

   Drop the spinach into the same boiling water and blanch 30 seconds to 1 minute until wilted, then transfer to the ice bath; squeeze out excess water and roughly chop.

   1 min
6. 6

   Heat a large nonstick skillet over medium; add neutral oil and the ground chicken, breaking it up with a spatula.

7. 7

   Cook chicken, stirring and breaking into small crumbles, until no longer pink, about 6–8 minutes.

   8 min
8. 8

   Stir together soy sauce, mirin, sake, and sugar in a small bowl, then pour over the chicken; raise heat to medium-high and cook, stirring, until liquid mostly evaporates and chicken is glossy and lightly caramelized, 2–3 minutes. Remove from heat and set aside.

   3 min
9. 9

   Wipe the skillet clean, return to low–medium heat, add a drizzle of oil and pour in the beaten eggs seasoned with 1/2 tsp salt; cook gently, stirring, to make soft curds (thin, almost custardy scramble), about 2–3 minutes. Transfer eggs to a bowl.

   3 min
10. 10

    Drain edamame and pat dry; toss with a pinch of salt and 1/2 tsp sesame oil.

11. 11

    Fluff the cooked rice and divide into four bowls.

12. 12

    Top each bowl of rice with a portion of seasoned chicken soboro, scrambled egg, a quarter of the spinach, and a quarter of the edamame. Sprinkle with toasted sesame seeds, sliced scallion, and nori strips if using.

13. 13

    Serve immediately while warm.