Soboro don

Mix the ground chicken with the sake, mirin, sugar and soy sauce, grate in a tablespoon of ginger, and knead it until everything is mixed.

Crack three eggs into a bowl, add a tablespoon of sugar and salt, and beat them.

Crack the eggs into a pot off the heat, then cook slowly on a low medium heat using chopsticks, which prevents air forming and breaks them into tiny firm curds like gravel.

Cook the ground chicken in a pan, on a higher heat since a lot of water comes out, as you would ground beef, until fully cooked and in tiny chunks the same size as the egg curds.

Plate a bowl of rice and top one third with the chicken, one third with the eggs and one third with peas.