Chicken and Egg Soboro Rice Bowl

Ingredients

1/2 lb. gound chicken
3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp ginger juice
4 eggs
1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt
4 cups steamed Japanese rice


Method

Put ground chicken, soy sauce, sugar, mirin, and ginger juice in a small pan.
Simmer the meat on medium low heat, stirring constantly with chopsticks until moisture is almost gone.
Beat eggs in a medium pan and add sugar, mirin, and salt.
Put on medium low heat and scramble eggs finely with chopsticks until cooked.
Serve steamed rice into four deep bowls.
Arrange chicken soboro and egg in two different sections on top of the rice.