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 .