The Less Famous Chicken and Egg Over Rice: Soborodon
Chicken and egg complement each other so well that there are countless dishes featuring the two. Even in the rice bowl category there are a few to choose from. I've featured one before (oyakodon) and today I'll be sharing another classic: soborodon (そぼろ丼). I have to admit, it wasn't my favorite growing up because I never cared for ground meat. But as I grow older my preferences have changed and I've started to cook with it more and more. It's especially great because ground meats cook fast. The sweet soy sauce stewed chicken and snow peas can be cooked in advance making this the perfect weeknight meal (or even weekday lunches)!
Bring a pot of salted water to a boil to blanch the snow peas. While the water is coming to a boil, clean the peas by snapping off the tip of one end of the pod and pulling down to remove the string along the length of the pod. Some varieties have double strings so you'll need to snap off both ends and pull the other string off as well. Prepare a salted ice bath to stop the cooking process of the peas once blanched (note: the pro tip is salting the ice bath in addition to the boiling water so that you don't strip the seasoning off the peas when cooling them). Blanch the pods for 10-20 seconds until the pods tighten and the individual peas inside become visible and the color is bright green. Shock them in the ice bath and strain. Once the snow peas are cooked, slice them into thin strips.
The trick to this dish is continually mixing the ingredients to get small pebbles of ground meat and egg. Traditionally this is done with lots of chopsticks held together in one hand but I find it much easier to use a whisk. I unfortunately had a batch of roughly ground chicken but the finer the better here. In a pot, mix the chicken with the soy sauce, sake, sugar, and ginger juice. Turn the heat to medium high and whisk the ground chicken frequently while bringing the mixture to a boil. Once the sauce is boiling and the ground chicken has set in shape, simmer with the lid on for 10 minutes.
While the chicken is stewing, crack the eggs into a bowl and whisk in sugar and salt. Heat a pan on medium low heat and coat with oil. Pour in the eggs and this time continuously whisk the eggs while it cooks to make a fine scrambled egg.
Plate all three ingredients on a hot bowl of rice and you're all done!