Sanshoku Soboro Donburi (Tricolor Chicken Rice Bowl)

Crack 3 egg into a mixing bowl and add ½ tbsp sugar, 1 tbsp sake and 1 pinch salt. Whisk them together until well combined.

Take a non-stick pan and heat it on medium. Add a small drizzle of cooking oil and pour in the egg. Allow it to firm up a little before mixing to make it scrambled.

Transfer the scrambled egg to a bowl and set aside for later. Wipe out the pan to remove any egg residue.

Return the pan to the heat and add 150 g ground chicken. (Add a little more oil if necessary.) Cook until lightly browned.

Add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp oyster sauce, 1 tbsp sake, 1 tbsp mirin and 1 tbsp sugar to the mince and cook on a high heat until the liquid is completely reduced.

Once all the liquid is gone, remove the pan from the heat.

Bring a small pot of water to a rolling boil and add 1 pinch salt. Add 60 g Oriental spinach and blanch for 1 minute. Once done,

Drain the water and place the blanched spinach in a small bowl. Add 1 tsp Japanese soy sauce (koikuchi shoyu), 1 pinch sugar, 1 tsp toasted sesame oil and ½ tsp toasted white sesame seeds, and mix thoroughly.

Dish up 2 portions cooked Japanese short-grain rice into separate serving bowls.

Arrange the egg, soboro chicken and greens on top.

Garnish with 1 tsp red pickled ginger (benishoga) (optional) on each portion and enjoy!