Every once in a while, Yukimi will bless us with a Japanese studio lunch. This could be anything from a bento, to soba, or rice balls. She strikes when we are least expecting, and everyone gets extremely excited. Today was a special day.
Serves 4
INGREDIENTS
1/2 lb ground chicken
4 eggs
1 bunch turnip green (or other leafy greens)
2 tsp ginger, minced
2 tbs soy sauce
1 tbs sake (or sub w white wine)
4 tbs mirin (or sub w white wine and sugar 3:1)
1 tbs sugar
Salt
RECIPE
Brown: Heat frying pan, add chicken, ginger, sake, soy sauce, 2 tbs mirin, and a little salt. Cook till the chicken colors slightly and is cooked through - 5 mins or so.
Yellow: In a small pan, whisk eggs, sugar, 2 tbs mirin, and salt. Cook on medium heat while mixing with a fork to scramble. You're going for a soft scramble "crumble".
Green: Blanch the greens in salty water for 2 mins. Drain, then chop. Make cute little color block piles and serve with white rice.
