Steps

1. In a frying pan, combine Chicken Mince 200g with Soy Sauce 2 tbsp, Sugar 2 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, and Dashi Powder 1/3 tsp. Mix thoroughly before turning on the heat. [Key Tip!] Mixing the seasonings with the minced chicken before cooking helps create a fluffy, crumbly texture.
   🕒 01:52
2. Turn the heat to low and cook while stirring constantly. [Key Tip!] Gentle cooking on low heat makes the meat fluffy. Increase stirring speed as the mince starts to clump.
   🕒 02:37
3. Cook until the moisture from the meat evaporates. Once crumbly, the chicken mince is done.
   🕒 03:07
4. Let the cooked chicken mince cool down in the frying pan. [Key Tip!] Cooling allows the flavors to fully penetrate, making it even more delicious.
   🕒 03:25
5. In a bowl, add 1/2 tbsp Mayonnaise and gradually add 2 tbsp Water, stirring to create a 'mayo-water' mixture. [Key Tip!] Adding mayonnaise directly to the eggs can create lumps. Dissolving it in water first ensures a smooth finish.
   🕒 03:40
6. Crack 2 Eggs into a separate bowl. Add Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1/2 tsp, Sugar 1 tbsp, and the prepared mayo-water. Whisk well until the egg whites are broken up. [Key Tip!] Adding mayonnaise makes the eggs fluffy, soft, and vibrantly colored.
   🕒 04:20
7. Pour the egg mixture into the frying pan and stir before turning on the heat.
   🕒 04:44
8. Cook on low heat, gently stirring the mixture with chopsticks from the edges as it sets. [Key Tip!] Slow cooking on low heat results in fluffy, soft scrambled eggs. Medium heat can cause the eggs to cook too quickly, leading to large lumps or a tough texture.
   🕒 05:03
9. Turn off the heat when the eggs are in a soft, custardy scramble.
   🕒 05:42
10. Continue stirring for about 15 seconds after turning off the heat to finish cooking with residual heat. The scrambled eggs are now ready.
    🕒 05:48
11. Trim the strings from 6 Snow Peas. Snap off the stem end and pull to remove the strings cleanly. [Key Tip!] For snow peas with a prominent string on the straighter side, it's easier to snap and pull from there.
    🕒 06:06
12. Add salt to boiling water and add the trimmed Snow Peas. Blanch for about 1 minute. [Key Tip!] Blanching with salt helps the snow peas retain their vibrant green color.
    🕒 06:53
13. Immediately transfer the blanched Snow Peas to ice water to cool, then drain thoroughly.
    🕒 07:13
14. Slice the drained Snow Peas diagonally.
    🕒 07:22
15. Serve Cooked Rice 2 servings in bowls. Top one half with the chicken mince and the other half with the scrambled eggs.
    🕒 07:37
16. Place the diagonally sliced Snow Peas in the center to complete the Three-Color Minced Chicken Bowl.
    🕒 07:56