Step 1

In a large bowl, mix together the ground pork, soy sauce, mirin, sake, and sugar until throughly combined. Let marinate while you cook your rice.

Step 2

Add the pork mixture to a large non-stick frying pan and heat up over medium heat, breaking up any chunks with a wooden spoon or spatula. You want the pieces of pork to be small and uniform. At first the liquid will make everything look soupy. Continue to cook until almost all the liquid evaporates, the pork starts to brown, and the sauce starts to caramelize, stirring as needed. When done, remove the pan from the heat and set aside.

Step 3

In a bowl, whisk together the eggs, sugar (if using) and salt. Heat a non-stick pan over medium high heat and add a touch of oil. Add the whisked eggs and cook, using a pair of chopsticks to vigorously scramble so that the scrambled eggs form small and uniform curds about the same size as the pieces of meat in the soboro. When cooked, remove from the pan.

Step 4

Assemble the donburi by scooping some rice into a bowl. Top with the soboro, scrambled eggs, and sliced green onions. Enjoy!