Steps

1. Make a cross-shaped cut at the base of the entire bunch of komatsuna.
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2. Spread open the base, wash away any soil, and drain well.
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3. Finely chop the base of the komatsuna, then chop the leaves into bite-sized pieces. (Key Tip!) Cut them as finely as possible for easy eating with a spoon.
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4. Crack 2 large eggs into a bowl. Add a pinch of salt and 1.5 tsp of sugar, and whisk thoroughly until no streaks of egg white remain. (Key Tip!) A slightly sweet flavor will create a perfect sweet and savory balance when eaten with the chicken soboro.
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5. Prepare 150g of ground chicken.
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6. Heat a frying pan over low-medium heat and add oil until hot.
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7. Pour all the whisked egg into the hot pan. Using two chopsticks, stir and scramble the egg into a crumbly soboro-like texture until fully cooked. (Key Tip!) Using more chopsticks while scrambling will create finer crumbles.
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8. Transfer the cooked egg to a separate bowl. (Key Tip!) Always use a separate bowl to prevent any raw egg from mixing in.
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9. Add a small amount of vegetable oil to the same frying pan and heat over low-medium heat again.
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10. Add all the chopped komatsuna to the frying pan. Add a pinch of salt and 5 shakes of MSG (Umami Seasoning) and stir-fry.
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11. Continue to stir-fry until all the moisture from the komatsuna has evaporated. This will take longer than you might expect. (Key Tip!) Evaporating the moisture will improve its shelf life, making it suitable for bento boxes. Stirring gently over low-medium heat will prevent burning.
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12. Once the komatsuna starts to sizzle and look slightly crisp, add toasted sesame seeds to taste and mix.
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13. Turn off the heat and transfer the komatsuna to another bowl.
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14. In the unheated frying pan, combine 3 tbsp of water, 1 tbsp of Cooking Sake (Rice Wine), and 1 tbsp of Sakura Tare (or Mentsuyu - Noodle Soup Base).
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15. Add the ground chicken to the pan with the mixed seasonings. Before turning on the heat, break up the chicken thoroughly and mix it to absorb the seasoning liquid. (Key Tip!) Breaking up the chicken before cooking prevents it from clumping and ensures even flavor distribution.
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16. Once everything is mixed, turn on low heat and stir continuously as it cooks, until the chicken turns white.
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17. Increase the heat slightly to medium-low. Continue to cook until the liquid released from the chicken has evaporated. (Key Tip!) Simmering concentrates the flavor and extends its shelf life. While simmering, pressing down on the chicken to break it up further will create finer pieces.
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18. When the sizzling sound changes, turn off the heat and transfer the chicken soboro to a separate bowl. (Key Tip!) For food safety, use a different bowl than the one used for raw chicken.
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19. Serve the stir-fried komatsuna, chicken soboro, and scrambled egg over cooked rice. Enjoy!
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