Tori Soboro Don

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the Japanese short-grain rice and combine it with 330g Water in a rice cooker or heavy-bottomed pot. Cook according to the rice cooker instructions or until all water is absorbed and rice is tender. Let the cooked rice rest for 10 minutes, then fluff with a paddle.

Prepare the chicken soboro: In a medium saucepan, combine 30g Koikuchi soy sauce, 30g Mirin, 30g Sake, and 15g Granulated sugar. Stir until the granulated sugar dissolves. Add the Ground chicken to the saucepan. Place the saucepan over medium heat and cook, breaking up the Ground chicken with a spoon, until it is no longer pink. Continue to simmer, stirring frequently, until most of the liquid has evaporated and the Ground chicken is well-seasoned and slightly dry. Stir in the 10g Fresh ginger and remove from heat.

Prepare the egg soboro: In a separate bowl, whisk the 180g Eggs with 5g Koikuchi soy sauce, 5g Mirin, 5g Granulated sugar, and 1g Salt until well combined. Heat a non-stick pan over medium-low heat. Pour the egg mixture into the pan and continuously stir with chopsticks or a fork, breaking the eggs into very fine, scrambled pieces as they cook. Cook until the Eggs are just set and crumbly, then remove from heat.