6 8 cups hot cooked short-grain rice
CHICKEN
1/2 lb Ground chicken
3 tbsp Saké
1 tbsp Dark soy sauce
1 tbsp Sugar
Few drops fresh ginger juice
SHRIMP
8 oz Finely chopped fresh or frozen small shrimp
2 tbsp Sake
1 tbsp Mirin
1/4 tsp Salt
EGGS
4 Eggs, beaten
1/4 tsp Salt
1 tbsp Sake
1 tbsp Light soy sauce
1 tbsp Sugar
SAUCE FOR RICE
1 cup Dashi or chicken stock, (author *really* prefers you use dashi)
4 tbsp Dark soy sauce
1/2 tbsp Sugar
GARNISH
Sprigs of kinome or sliced red pickled ginger, (beni-shoga)
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Source: Japanese Cooking: A Simple Art by Shizuo Tsuji
Because this donburi can be eaten at room temperature, it often fills lacquered lunch boxes. The major ingredients are all chopped or crumbled, then fried with seasonings (the word soboro means "finely crumbled"); they are arranged on top of the rice in a box or bowl to present an appealing and colorful display.
To prepare: Boil plain rice. Put ground chicken into a frying pan and mix in all seasonings except the ginger juice. Put over high heat and cook, stirring constantly to keep the chicken separated and "crumbled". When the chicken is done and has turned whitish, mix in the ginger juice. Spread in a colander to drain and cool.
Cook the shrimp just till pink, then spread in a colander to drain and cool. Scramble eggs in frying pan till somewhat dry and similar in texture to the fried ground chicken.
In a small saucepan, mix the sauce ingredients for the rice. Over high heat bring just to a boil, then remove from heat.
To assemble and serve: Put a single portion of rice, 1 1/2 to 2 cups, into a donburi-type bowl (or Japanese style lunch box). Dribble over it some of the hot sauce to moisten the rice. Each of the "crumble-fried" main ingredients should cover 1/3 of the surface. Garnish with kinome sprigs or red pickled ginger slices.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Valerie Whittle" <catspaw@inetnow.net> on Dec 28, 1997
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