Credit: Namiko Chen, Just One Cookbook
Ingredients
1 lb ground chicken (regular or lean work fine)
2 tsp grated fresh ginger
2 tbsp sake
2 tbsp mirin
3 tbsp sugar
5 tbsp soy sauce
Directions
Put the ground chicken in a cold nonstick skillet (no oil needed). Mix the rest of the ingredients together, then pour over the chicken. Cook on medium heat until the chicken is no longer pink. Then cook until the juices have evaporated and there are some brown bits on the chicken. Serve over rice with shredded pickled red ginger (kizami beni shoga) and a vegetable.
Notes
This takes only about 15 minutes! You can also serve it traditionally with slightly sweetened scrambled eggs (about 2/3 tsp sugar per egg).
