Tori Soboro Don with Sautéed Spinach Ground Chicken Rice Bowl with Spinach

Wash the rice under cold water until the water runs clear, then cook in a rice cooker or a pot with 360 ml water (bring to boil, cover, simmer 15 minutes, rest 5 minutes).

While the rice cooks, grate the ginger and slice the green onions thinly.

In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar dissolves.

Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, for 4–5 minutes until no longer pink.

Add the grated ginger and the soy sauce mixture to the skillet. Cook over medium heat, stirring frequently, for 3–4 minutes until the liquid is mostly absorbed and the chicken looks glossy.

Meanwhile, heat the sesame oil in a separate large skillet over medium-high heat. Add the spinach and a pinch of salt, and sauté for 2–3 minutes until wilted. Remove from heat.

To serve, divide the rice among bowls. Top with the chicken soboro and a portion of sautéed spinach. Garnish with sliced green onions.