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Soboro Chicken

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.

2-3 servings

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. To serve: Serve steamed rice with a scoop of warm soboro chicken and garnish with toppings of your choice.
(See above suggestions). *Scrambled egg topping recipe: (2-3 servings) 2 eggs 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.

Categories: Meat , Rice and Sushi

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