Ingredients

3 rice cups (540 ml) short grain rice

600 ml water

(“Tori Soboro” - Ground Chicken Topping)

3/4 lb.  ground chicken (preferably the thigh meat)

4 tablespoons  dashi stock, optional

3 tablespoons  sake

3 tablespoons  soy saue

1 tablespoon  mirin

1 tablespoon  sugar

2 tablespoons  ground ginger

(Daikon Leaves Topping - Optional)

1 bunch  daikon leaves, chopped

2 tablespoons  sesame oil

1/2 tablespoon  soy sauce

1/2 tablespoon  oyster sauce

white sesame seeds

Fresh egg yolks, optional

Procedure

1. 1. Make the plain white rice with Kamado-san (see the recipe on How To Use “Kamado-san” page).
   

2. 2. Meanwhile, make the tori soboro (ground chicken topping).  In a pan, combine the ground chicken, dashi stock (optional), sake, soy sauce, mirin, and sugar and stir with the chopsticks over medium-heat.  Stir frequently so that the ground chicken makes the nice even crumbles.
   

3. 3. When the liquid in the pot is reduced down to very low (15-20 minutes after), add the ground ginger and continue to cook for another few minutes.  Transfer to a serving bowl.
   

4. 4.  To make the daikon leaves topping, heat the sesame oil in a saute pan over medium-high heat.  Saute the daikon leaves until they are wilted (about 4-5 minutes).
   

5. 5. Add the soy sauce and oyster sauce.  Sprinkle some sesame seeds and toss all the ingredients together.  Transfer to a serving bowl.
   

6. 6. To serve, divide the cooked rice in individual bowls and top the rice with tori soboro and the daikon leave toppings.  If you like, put the fresh egg yolk on the top.