Soborodon

Here's a very simple Japanese recipe that is pretty, too. A don is a bowl of rice with stuff on top--gyuudon is the beef bowl that you can find in shopping mall food courts in the US. Soborodon is chicken and egg.

The seasoning for both the chicken and the egg mixtures is a classic mix of sake, salt and soy sauce. Many recipes use this combination and along with dashi fish stock, it gives Japanese food a distinctive flavor.

Soborodon
(serves 2)

2 servings of cooked rice, hot (about 1.5 cups)
Chicken topping:
250 grams ground chicken
1 Tblsp sake (rice wine)
1 tsp sugar
1 Tblsp soy sauce
Egg topping:
3 eggs
2 Tblsp dashi or water
1 Tblsp sake (rice wine)
1/2 tsp sugar
1 tsp soy sauce
2 tsp red pickled ginger, to garnish

Over low heat, cook the ground chicken with the sake and sugar, stirring well to break the chicken into tiny crumbs. When the chicken turns white, add the soy sauce and simmer for a few minutes, until the liquid is reduced to a tablespoon's worth.

Beat the eggs well with water, sake, sugar & soy sauce. Scramble the eggs over medium low heat. Again, you want a fine grained effect, so stir well to break them up. Cook until the liquid is mostly evaporated. [NOTE: If you don't eat eggs, you can substitute a cup of plain cooked corn or peas. Frozen works great and it's really fast.]

Divide the rice into two bowls. Spread half of the rice with chicken, the other half with egg. Garnish with a teaspoon of shredded pickled ginger right in the middle.