Original recipe from the amazing Nami (JustOneCookBook)
- 1 Tbsp. oil
- ½ lb ground chicken (you can also mince chicken breasts/thighs)
- 1 tsp. grated ginger with juice
- 1 Tbsp. sake
- 2 Tbsp. sugar
- 1 Tbsp. Mirin
- 2 Tbsp. soy sauce
- 2 eggs, beaten
- 1 Tbsp. sugar
- 1 Tbsp. oil
- 2-3 serving Japanese rice – i used jasmine rice because I didn’t have japanese rice!
- ¼ cup defrosted green peas – i used canned peas – that’s why the color look so dull. go for the frozen for a more colorful green!
- pickled ginger (kizami shoga) – i didn’t use this cause I actually don’t really like ginger – hahaha. so that explains my little tomato in my picture. hahaha!
- Heat the non-stick frying pan on medium heat and cook the chicken until almost cooked through. Using wooden spoon, break up the meat into small pieces.
- Add sake, sugar, and mirin.
- Add soy sauce and continue to break up the meat into smaller pieces.
- Grate ginger and keep the juice. When meat is broken up to pieces, add the ginger with juice.
- Cook until the liquid is 98% gone. Transfer to a bowl for now and wash the frying pan.
- Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved. Prepare several cooking chopsticks.
- Heat the oil in the frying pan over medium low heat and pour egg mixture in there.
- Hold several chopsticks in one hand and break the egg into small pieces. When it’s cooked, transfer to a bowl.
- Now you have three ingredients in a separate bowls. (chicken,peas, and egg)
- Serve rice in a bowl and put the three toppings on top as you like. Garnish with pickled ginger (kizami shoga) or in my case -cherry tomato! ^_^
Okay. This recipe is kick -ass. So simple and so yummy. Japanese people are amazing. That is all I can say. I notice they often use mirin, and sake (and dashi) – this combo never fails…and yet it never tastes the same. WHY??!!
I made this for me and a girlfriend that came over one day for lunch and she was shocked. So simple, but so packed with flavor and of course – very healthy. She was raving that it was so good – and yes, I was laughing inside because it was so easy thanks to Nami for sharing another great recipe.