- 3-4 cups hot cooked rice
- For the meat (soboro):
- 1 tbs quality sesame oil ( trader joe's)
- 1 lb ground chicken, beef, or pork
- 1 clove minced garlic
- 1 tsp minced fresh ginger
- 3-4 tbs soy sauce
- Dash of sugar
- For the omelet (tamago):
- 4 eggs
- 2 tsp sugar
- 2 tsp soy sauce
- Variation: instead of the omelet use 2 cups peas, chopped green beans, or asparagus boiled till just tender in salt water
- Spray a medium non stick pan with cooking oil. Place the meat, garlic, ginger, soy, and sugar in the pan and stir to mix a bit. Cook and stir over medium high heat until liquid is absorbed and starts to brown. Keep warm.
- Make the omelet in a larger oil sprayed non stick pan. Add the eggs, sugar, and soy, and stir with two chop sticks (I use a gravy stirring tool).
- Cook the eggs over medium heat while mixing quickly and with wide strokes until the eggs get lumpy and hard. Remove from heat and keep stirring so the mixture gets really lumpy.
- Using a soup bowl and a small rice paddle, dish out the rice and pat down and to one side of the bowl. Using a spoon divide the meat and egg (or veggies) portions into two separate areas of the rest of the bowl. i.e. Make a triangle out of the ingredients.
- Garnish with parsley, toasted sesame seeds, and or seaweed (Nori).