• Before You Start: For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. Now, gather all the ingredients. Prepare 3 pairs of long cooking chopsticks.
  

To Cook the Soboro Chicken

• Grate the ginger (I use a ceramic grater). Measure 1 tsp ginger (grated, with juice).
  
• Combine ½ lb ground chicken, 1 Tbsp sake, 1 Tbsp mirin, 1½ Tbsp sugar, 2½ Tbsp soy sauce, and the grated ginger in a medium saucepan.
  
• Mix the chicken with the seasonings using 3 pairs of long cooking chopsticks, breaking up the ground meat into smaller bits.
  
• Now, bring the saucepan to the stove and set it on medium-low heat. Cook the ground chicken mixture, stirring constantly, until it‘s no longer pink.
  
• Soon, the chicken will start to release its juices. Continue to cook until the liquid is almost gone. Turn off the heat and set it aside.
  

To Cook the Scrambled Eggs

• Add 3 large eggs (50 g each w/o shell), 1 Tbsp sugar, and ¼ tsp Diamond Crystal kosher salt to a medium saucepan. Using 3 clean pairs of long cooking chopsticks (either a different set or the previous set that you washed clean), beat the egg mixture until the sugar is completely dissolved.
  
• Set the saucepan over medium-low heat and cook the egg mixture. Stir often to release the cooked egg from the bottom or edges of the saucepan and to keep their bright yellow color.
  
• Stir to break up the bigger pieces into smaller bits. Cook the eggs until they are no longer runny and are soft and fluffy. Once the eggs are done (don‘t overcook them!), set them aside.
  

To Assemble

• Serve 2 servings cooked Japanese short-grain rice in individual donburi bowls. Put the ground chicken over half of the steamed rice and the scrambled eggs on the other half. I line up 2 Tbsp green peas down the middle. Garnish with pickled red ginger (beni shoga or kizami beni shoga) on top, if you'd like.
  

To Store

• You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3–4 days or in the freezer for a month.