Ingredients (each serves 3):

For Beef Soboro:

• 8 oz. ground beef (may substitute with ground chicken)
• 1/4 tsp. fresh ginger, grated
• 1 Tbsp. sugar
• 1 Tbsp. sake (Japanese rice wine)
• 1-1/2 Tbsp. soy sauce

For Egg Soboro:

• 3 eggs
• 1 Tbsp. mirin (Japanese sweet rice wine)
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/2 Tbsp. vegetable oil

Snow Peas:

• 2 oz. snow peas
• Salt for blanching

White Rice:

• 4 cups cooked rice

Place ground beef in a frying pan and cook at medium heat. Using a whisk, break up the meat into smaller pieces. If your pan is not scratch resistant, use a silicone whisk.

When the beef turns to a pale color, add ginger, sugar, sake, soy sauce and continue to mix and cook until most of liquid has evaporated – about 4 minutes. Remove from heat and set aside.

Beat eggs in a bowl. Add mirin, salt, sugar and mix well.

Heat frying pan on low, add vegetable oil and egg mixture and stir with a whisk until mixture turns to fluffy scrambled eggs.

Boil water in a pot and add salt and blanch trimmed snow peas for 3 minutes. Drain and cut in diagonal strips.

Place cooked rice in each serving bowl, top with beef soboro, egg soboro and snow peas.

Enjoy!