Tastes also good when cold.

For 2 to 3s

Ground chicken: 200 grams
Tofu (firm): 1/2
Starch: 2 tablespoons

A
Soy sauce: 2 tablespoons
Mirin (sweetened cooking liquor): 3 tablespoons

How to cook

1: Put ground chicken, tofu, and starch into a bowl and mix well.
2: Divide to 12 to 16 pieces, and round them to make balls.
3: Heat a pan with cooking oil, and grill chicken-Tofu balls for about 3 minutes for each side.
4: Add A and heat them a bit more.

One of my regular recipes. Keep it in the freezer, it lasts longer.

Chicken SOBORO

For 2

Ground chicken: 150 grams
Sugar: 3 tablespoons
Soy sauce: 2 tablespoons
Sake (cooking liquor): 1 tablespoon

How to cook

1: Put all ingredients into a pan and mix well.
2: Heat the pan and keep mixing continuously until all chicken is broken apart.

Egg SOBORO

for 2

2 eggs, beaten
Sugar: 3 teaspoons
Sake (cooking liquor): 1 teaspoon
Mirin (Japanese sweeten cooking liquor): 1 teaspoon
Salt : a pinch

How to cook

1: Put all ingredients into a pan and mix well.
2: Heat the pan and keep mixing continuously until all eggs turn into small pieces.

Go with rice or even breads.

For 2

Boneless chicken thigh: 300 grams
Salt: 1 teaspoon
Minced garlic: 1 teaspoon
Potato: 3
Onion: 1/2
Carrot: 1/2
Cooking oil: 1/2 tablespoon
Black pepper: a pinch

How to cook

1: Cut chicken, potatoes, onions, and carrots into bite size pieces. Then mix chicken with salt and garlic in a bowl.
2: Heat the cooking oil in a pot, then add chicken and stir. When chicken is lightly cooked, drain excess oil, add potatoes, onions, and carrots and keep stir-frying.
3: Pour water into the pot to cover all ingredients, put the lid on, and keep boiling till all vegetable are soft (about 20 minutes). Remove the lid, keep boiling till water is almost gone. Add black pepper when all cooked.