Ginger Chicken Soboro Don with Crisp Nukazuke Pickles
15min
15min
4
520
Chef's Note
Because nukazuke pickles are fermented in a living rice-bran bed (nukadoko), they carry a complex lactic-acid tang and salty depth that perfectly cuts through the sweet soy-ginger glaze of the chicken. Always rinse them thoroughly in cold water before slicing to remove the gritty bran, but avoid soaking them, which can wash away their vibrant, probiotic-rich flavors.
Tags
Ingredients
4 cups Cooked Japanese short-grain rice
2 medium Nukazuke cucumber (rinsed of bran)
4-inch piece piece Nukazuke daikon radish (rinsed of bran)
1 lb Ground chicken
1 tbsp Fresh ginger, finely grated
3 tbsp Soy sauce
2 tbsp Sake
2 tbsp Mirin
1 tbsp Sugar
4 large Eggs
1/2 tsp Salt
1 tsp Toasted sesame seeds
2 tbsp Green onions, thinly sliced
Instructions
- 1
Prepare the pickled toppings: Retrieve your fermented cucumber and daikon radish from your nukadoko bed. Rinse them thoroughly under cold running water to wash away all traces of the rice bran. Pat dry with paper towels. Slice the cucumbers into thin rounds and cut the daikon into matchsticks, then set aside.
- 2
In a medium bowl, whisk the eggs with the salt and 1 teaspoon of the mirin until completely smooth.
- 3
Heat a non-stick skillet over medium-low heat. Add the egg mixture and stir constantly using a bundle of chopsticks or a wire whisk to break the eggs into tiny, fine curds as they cook. Once cooked but still moist, transfer the egg curds to a plate and set aside.
- 4
In the same skillet (off the heat), combine the ground chicken, grated ginger, soy sauce, sake, remaining mirin, and sugar. Stir well while the pan is cool to break up any large clumps of meat.
- 5
Place the skillet over medium heat. Cook the chicken mixture, stirring constantly to maintain a fine, crumbly texture. Continue cooking for 6 to 8 minutes until the liquid has evaporated and the chicken is fully cooked and coated in a glossy glaze.
- 6
Assemble the bowls: Divide the warm, cooked short-grain rice among four bowls.
- 7
Arrange the sweet-savory chicken soboro on one third of the rice, the yellow scrambled egg curds on another third, and a generous portion of the sliced nukazuke pickles in the remaining space.
- 8
Garnish with toasted sesame seeds and sliced green onions, and serve immediately.
Nutrition Information (per serving)
520
32g
62g
14g
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