Soboro don

Method

1. 1 Chop the chicken breast into coarse pieces with a knife; using a meat grinder will result in a sticky, clumpy texture instead of a loose, crumbly one.
2. 2 Sauté the minced meat over medium heat for 6 minutes, continuously separating the meat pieces with chopsticks.
3. 3 Add soy sauce, mirin, sugar, and grated ginger, then simmer for 5 minutes until reduced.
4. 4 Cook until the bottom of the pan is completely dry; if there's any water left, the rice will be mushy and you won't be able to see the two colors.
5. 5 Beat the eggs and sauté them over low heat, continuously breaking them into fluffy, golden egg flakes.
6. 6 Arrange the meat and egg in two distinct halves on the rice in the bowl, then place the blanched peas in the middle.