Ingredients

• 3 tablespoons sake
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• Few drops fresh ginger juice
• For the shrimp -
• 8oz finely chopped fresh or frozen small shrimp
• 2 tablespoons sake
• 1 tablespoon mirin
• ¼ teaspoon salt
• For the eggs -
• 4 eggs, beaten
• ¼ teaspoon salt
• 1 tablespoon sake
• 1 tablespoon light soy sauce
• 1 tablespoon sugar
• For the sauce for rice -
• 1 cup dashi or chicken stock
• 4 tablespoons dark soy sauce
• ½ tablespoon sugar
• For the garnish -
• Sprigs of kinome or sliced red pickled ginger (beni-shoga)

Directions

• Directions
• To prepare: Boil plain rice. Put ground chicken into a frying pan and mix in all seasonings except the ginger juice. Put over high heat and cook, stirring constantly to keep the chicken separated and crumbled.
• When the chicken is done and has turned whitish, mix in the ginger juice. Spread in a colander to drain and cool.
• Cook the shrimp just till pink, then spread in a colander to drain and cool. Scramble eggs in frying pan till somewhat dry and similar in texture to the fried ground chicken.
• In a small saucepan, mix the sauce ingredients for the rice. Over high heat bring just to a boil, then remove from heat.
• To assemble and serve: Put a single portion of rice, 1 ½ to 2 cups in a donburi-type bowl (or Japanese style lunch box).
• Dribble over it some of the hot sauce to moisten the rice. Each of the crumble-fried main ingredients should cover 1/3 of the surface.
• Garnish with kinome sprigs or red pickled ginger slices.