Soboro (Meat and Egg Japanese Style)

I love this dish. It is the typical Japanese comfort food. The combination of ginger with the teriyaki in the meat and the slight sweetness in the egg is delicious. You can use any meat: beef, chicken, pork, turkey. I used organic turkey. The eggs were super fresh from the CSA box that I've got on the same day. I am assuming you know by now that everything I use is organic. Well, maybe 99%...

Soboro (Meat and Egg Japanese Style)

4 Servings

Ingredients:

1 teaspoon sesame oil

16 ounces ground chicken or turkey (or any other meat)

2 tablespoons mirin

2 teaspoons sugar

2 tablespoons soy sauce

1 tablespoon grated ginger

1 teaspoon vegetable oil

4 eggs

2 teaspoons sugar

½ tablespoon mirin

pinch of salt

2 cups cooked short grain brown or white rice

2 tablespoons thinly chopped green onions

1 nori seaweed sheet cut in thin strips

Directions:

Heat oil in a skillet. Add the meat, mirin, sugar, ginger and in a medium to low heat, break the meat.  After the meat is cooked, about 15 minutes, add the soy sauce. If there is too much liquid, turn up the heat until the meat looks moist but there is no excess liquid.

While meat is cooking, beat eggs in a medium bowl and add sugar, mirin, and salt. Heat a skillet with vegetable oil, add the eggs, and scramble until cooked. Don’t overcook the eggs.

Serve ½ cup of short brown or white rice into four bowls. Top with soboro, then the egg, green onions and nori. You can optionally add hot green tea to this dish. Serve immediately.