Place <quantity>4¼<unit>cups</unit></quantity> of water in a saucepan and bring to a boil

Turn off the heat and add <quantity>¾<unit>cup</unit></quantity> of room temperature water

Add <quantity>4</quantity> eggs and cover the saucepan with a lid. Let the eggs rest in the water for 17m to cook

Rinse <quantity>1½<unit>cups</unit></quantity> of japanese short-grain rice until the water comes out clear

Add the rice to a heavy-bottomed pot. Cover it with enough water to top the first knuckle of your index finger when touching the rice

Bring to a simmer and stir once

Cover with a lid and turn the heat down. Cook over low heat for 16m until the rice is fully cooked. The gohan is ready

Remove the eggs from the water and let them rest for 5m to set

Gently break the eggs into a serving dish. The Onsen eggs are ready

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil and <quantity>1<unit>tbsp</unit></quantity> of minced ginger to a heated pan. Simmer for 1m

Add <quantity>500<unit>g</unit></quantity> of ground chicken breast, breaking it up as it cooks so as not to end up with large chunks

Add <quantity>1¼<unit>tbsp</unit></quantity> of mirin and <quantity>1¼<unit>tbsp</unit></quantity> of sake

Add <quantity>2<unit>tbsp</unit></quantity> of soy sauce and <quantity>1½<unit>tbsp</unit></quantity> of sugar. Stir and simmer for 3-5m until most of the liquid has evaporated

Transfer the cooked chicken to a bowl

Place the Gohan in a serving bowl. Add the chicken and the Onsen Egg. Garnish with slivered scallion greens to taste. The tori soboro is ready

Enjoy!