Steps

1. Prepare seasoning for egg soboro. Crack 2 eggs into a bowl, add a pinch of salt and 1/2 tsp of sugar, and whisk well until combined. The addition of sugar creates a beautiful color and fluffy texture for the eggs.
   🕒 02:02
2. Scramble the egg soboro. Heat 1 tsp of sesame oil in a frying pan and pour in the whisked eggs all at once. Stir constantly with chopsticks, scrambling until crumbly, then transfer to a separate dish. The key to delicious soboro is to use plenty of chopsticks and stir continuously.
   🕒 02:44
3. Prepare seasoning for chicken soboro. Briefly wipe the frying pan clean. In a separate bowl, mix together the seasonings for the chicken soboro: 1 tbsp of sugar, 1 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Cooking Sake (Rice Wine), and 2 tbsp of Soy Sauce.
   🕒 04:37
4. Cook the chicken soboro. Place 200g of ground chicken and the mixed chicken soboro seasoning into a *cold* frying pan. Using a wooden spatula or two chopsticks, stir constantly while simmering over low heat until it breaks down into fine crumbs. The ground chicken will still be delicious even when cooled.
   🕒 06:07
5. Prepare the cucumber. Thinly slice 1/4 of a cucumber. You can use cookie cutters to shape them if desired.
   🕒 08:53
6. Assemble the bowls. Serve warm rice in bowls, then arrange the cooked egg soboro, chicken soboro, and thinly sliced (and optionally shaped) cucumber on top for a colorful presentation.
   🕒 10:44