Name: Minced Chicken, Shrimp, and Egg on Rice (Soboro Donburi)
Ingredients: 6 8 cups hot cooked short-grain rice; 1/2 lb Ground chicken; 3 tb Saké; 1 tb Dark soy sauce; 1 tb Sugar; Few drops fresh ginger juice; 8 oz Finely chopped fresh or frozen small shrimp; 2 tb Sake; 1 tb Mirin; 1/4 ts Salt; 4 Eggs; beaten; 1/4 ts Salt; 1 tb Sake; 1 tb Light soy sauce; 1 tb Sugar; 1 c Dashi or chicken stock; (author *really* prefers you use dashi); 4 tb Dark soy sauce; 1/2 tb Sugar; Sprigs of kinome or sliced red pickled ginger; (beni-shoga)

The doctrine of the Spirit’s illumination should be an encouragement to ordinary people that they can read the Bible with profit. Contrary to what the Roman church claimed at the time of the Reformation, we do not need some external human authority to present us with a sound interpretation of the Bible. And contrary to the fears of some people in the church, we do not need to have advanced degrees in Bible and theology to be able to read and understand God’s Word. Right understanding of the Bible is not dependent upon what the world considers great learning. As the Lord Jesus said, the truths of Scripture are often concealed from the wise and learned and revealed to babes. With the aid of the Spirit, all of God’s people can understand His Word.

Alwyn York

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs	Japanese	Japanese	4	Servings

INGREDIENTS

6		8 cups hot cooked short-grain rice
1/2	lb	Ground chicken
3	tb	Saké
1	tb	Dark soy sauce
1	tb	Sugar
		Few drops fresh ginger juice
8	oz	Finely chopped fresh or frozen small shrimp
2	tb	Sake
1	tb	Mirin
1/4	ts	Salt
4		Eggs; beaten
1/4	ts	Salt
1	tb	Sake
1	tb	Light soy sauce
1	tb	Sugar
1	c	Dashi or chicken stock; (author really prefers you use dashi)
4	tb	Dark soy sauce
1/2	tb	Sugar
		Sprigs of kinome or sliced red pickled ginger; (beni-shoga)

INSTRUCTIONS

CHICKEN
SHRIMP
EGGS
SAUCE FOR RICE
GARNISH
Source: Japanese Cooking: A Simple Art by Shizuo Tsuji
Because this donburi can be eaten at room temperature, it often fills
lacquered lunch boxes. The major ingredients are all chopped or crumbled,
then fried with seasonings (the word soboro means "finely crumbled"); they
are arranged on top of the rice in a box or bowl to present an appealing
and colorful display.
To prepare: Boil plain rice. Put ground chicken into a frying pan and mix
in all seasonings except the ginger juice. Put over high heat and cook,
stirring constantly to keep the chicken separated and "crumbled". When the
chicken is done and has turned whitish, mix in the ginger juice. Spread in
a colander to drain and cool.
Cook the shrimp just till pink, then spread in a colander to drain and
cool. Scramble eggs in frying pan till somewhat dry and similar in texture
to the fried ground chicken.
In a small saucepan, mix the sauce ingredients for the rice. Over high heat
bring just to a boil, then remove from heat.
To assemble and serve: Put a single portion of rice, 1 1/2 to 2 cups, into
a donburi-type bowl (or Japanese style lunch box). Dribble over it some of
the hot sauce to moisten the rice. Each of the "crumble-fried" main
ingredients should cover 1/3 of the surface. Garnish with kinome sprigs or
red pickled ginger slices.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Valerie Whittle"
<catspaw@inetnow.net> on Dec 28, 1997

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