Measure the chicken thigh and the ingredients for the braising sauce.
Cut the thigh in half and place the pieces in a saucepan along with the ingredients for the sauce.
Braise over low to medium-low heat for 5 minutes each side with a lid on.
Take off the lid and continue simmering until the liquid is reduced down to a third.
Take out the chicken and strain the sauce to remove ethe ginger slices.
Combine the sauce and the rice to make 540ml of rice cooking liquid. Add the rice and the sauce-water mixture into a rice cooker and press the start button..
In the meantime, measure the ingredients for Tori Soboro (simmered chicken mince).
Add all of them into a saucepan and stir well with chopsticks or a whisk to mix the mince and the seasonings together.
Simmer over medium-low heat until the liquid is reduced to a third.
Turn off the heat and cool it down.
Prepare the ingredients for Iri Tamago (Japanese scrambled egg).
Beat the eggs well and add the seasonings. Beat further to mix them together.
Add the oil and the egg mixture into a non-stick saucepan and start heating over low heat.
Stir the egg mixture with chopsticks or a whisk using circular motions as you heat the egg and it coagulates.
Rinse the snow peas and tear off each end.
Add salt to a pot of boiling water and boil the snow pea for 2 minutes.
Strain the snow peas and and cool them down in a bowl of cold water.
Slice the chicken thigh into bite-size pieces and place all the other to toppings (Tori Soboro, Iri Tamago, snow peas, Shiba-zuke) to get ready for assembling the dish.
Put a portion of rice in a serving bowl and cover half of the top surface with the chicken mince, and the other with the scrambled. Then top it with a few pieces of chicken thigh.
Finally garnish it with a snow pea and Shiba-Zuke.