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Ingredients

Steamed Rice

• 4 cups sushi-grade rice
• 4 cups water

Soba Soy

• 1/2 cup sake
• 3/4 cup mirin
• 3 1/3 cups dashi broth
• 1/4 cup sugar
• 3/4 cup shoyu (dark soy sauce)

Chicken Soboro

• 2 pounds ground chicken
• 1/4 cup sake
• 1 1/4 cups brown sugar
• 3/4 cup shoyu

Directions

Steamed Rice

1. Wash the rice about three times while gently moving the rice around in a bowl. The water should be clear after rinsing and washing the rice the third time.
2. Add the water and rice to a rice cooker. Allow rice to cook per instructions.

Soba Soy

1. Gently heat sake, mirin, dashi, and sugar over medium-low heat until the sugar is dissolved. Remove from the heat and add in the shoyu.

Chicken Soboro

1. In a pot filled with water, add ground chicken and bring to a simmer. Cook for about five minutes to remove the fat from the chicken.
2. Drain the chicken and discard the water. Add the sake to a pan followed by the cooked chicken. Bring to a boil, then add the sugar. Cook until most of the moisture has been released. Once the pan is almost dry, add the shoyu and cook for 1 more minute, being careful not to burn the shoyu.
3. In a bowl, add steamed rice, top with the chicken soboro and the soba soya to taste. Optionally top with poached egg, pickled ginger, and nori.

Hiroki-San is located at . Call 313-597-8344 or visit . Plus, be sure to check out hourdetroit.com for even more recipes from area restaurants including Prime 29 Steakhouse’s jumbo lump crab cakes and Adachi’s garlic butter lobster fried rice.��

This story originally appeared in the June 2024 issue of �鶹���� Detroit magazine. To read more, pick up a copy of �鶹���� Detroit at a local retail outlet. Our digital edition will be available on June 6.