Soboro Don is usually served at the end of a meal at Yakitori restaurants in Japan.

It's typically just the ground chicken over rice; however, at home, this dish consists of ground chicken, eggs, and some green veggies to make it more colorful. 

Soboro Don (Ground Chicken Bowl)

INGREDIENTS

For Ground Chicken

• 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
• ½ lb ground chicken (227 g; you can also mince the chicken thighs (or use a food processor). I recommend using thighs.)
• 1 tsp ginger (grated, with juice)
• 1 Tbsp sake
• 1 ½ Tbsp sugar (Use 1 Tbsp if you prefer less sweet)
• 1 Tbsp mirin
• 2 Tbsp soy sauce

For Scrambled Eggs

• 2 large eggs (50 g each w/o shell)
• 1 Tbsp sugar
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc)

To Serve

• 2 servings cooked Japanese short-grain rice
• ¼ cup green peas (defrosted)
• pickled red ginger (beni shoga or kizami beni shoga)

INSTRUCTIONS

1. Gather all the ingredients.

   

2. Heat oil in a non-stick frying pan on medium heat, and cook the chicken until no longer pink. Using a wooden spoon, break up the meat into small pieces.

3. Add sake, sugar, and mirin.

4. Add soy sauce and continue to break up the meat into smaller pieces.

5. Grate ginger and keep the juice. When the meat is broken up to pieces, add the ginger with juice.

6. Cook until the liquid is almost gone. Transfer to a bowl and set aside and wash the frying pan.

7. Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved. Prepare several long cooking chopsticks.

8. Heat oil in the frying pan over medium-low heat and pour in the egg mixture.

9. Hold several chopsticks in one hand and break the egg into small pieces. When it’s cooked, transfer to another bowl.

10. Now you have three ingredients in separate bowls.

11. Serve steamed rice in serving bowls and put the three toppings on top of the rice as you like. Garnish with pickled ginger (kizami shoga). Enjoy!

https://www.justonecookbook.com/tori-soboro-donburi/