Minced Chicken Bowl 鶏そぼろ丼 Tori Soboro Don

I am obsessed with donburi dishes at the moment. I think it has to do with how attractive and delicious they are, not to mention how little cooking and washing up is involved. You can use any type of mince of course and I added peas to make it a little more colourful. Adding an onsen tamago to soboro don is a must for me and the photos say it all.
P.S There are more donburi dishes HERE .

serves 3 
you'll need;
2 chicken breasts, minced
1/3 cup of peas
2 spring onions, chopped
5 cm knob of ginger, minced
2 garlic cloves, mince
1 tbs of sesame oil
2 tbs of cooking sake
4 tbs of Japanese soy
4 tbs of mirin
1 tbs of sugar
3 onsen tamago  (hot spring egg)
Cooked Japanese rice
shichimi togarashi to serve

Mince the chicken breasts.

Saute ginger and garlic with sesame oil then add in the chicken mince. Cook til chicken is no longer pink then add the seasonings.

Finally add the peas when the liquid has reduced by half. Warm through and check for seasonings.

Ladle some of the mince over some hot Japanese rice and top with an onsen tamago, sprinkle some shichimi togarashi over.

And then comes the best part - break up the egg and mix well! I served this with cucumber and wakame in vinegar.