Soboro Don

Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.

Combine the minced chicken, soy sauce, mirin, sake, half the sugar and the grated ginger in a small saucepan and cook over medium heat for 6 minutes, breaking up the meat with a spoon, until cooked through and glossy.

In a separate small saucepan, beat the eggs with the remaining sugar and the salt, and cook over low heat for 3 minutes, stirring constantly with chopsticks, until softly scrambled into fine crumbs.

Blanch the frozen peas in boiling water for 2 minutes, then drain.

Divide the rice between bowls and spoon the chicken mixture and egg crumbs over opposite halves, scattering with peas to finish.