Directions

To Make

1. Mix all ingredients for scrambled eggs in a medium mixing bowl and beat until well combined.
2. Heat frying pan with some oil and cook scramble egg until egg is just cooked. Set aside.
3. Mix chicken mince with grated ginger. Using same frying pan heat up some oil and fry minced chicken breaking them up to smaller clumps.
4. Add in light soy sauce, sake, mirin and sugar and cook until the liquid is absorbed into the meat. Set aside.
5. Heat half a pot of water in a medium saucepan. Add salt and blanch spinach for 1 min.
6. Strain and place in a bowl. Mix in light soy sauce, sesame oil, toasted sesame seeds and a pinch of sugar. Set aside.

To Assemble

1. Scoop steamed rice onto bowl and level the surface.
2. Scoop half of the chicken mince, scrambled egg and spinach over the rice by arranging them into 3 sections.
3. Finish the plating with 1 tbsp of benishoga in the centre.