Japanese Chicken and Rice Bowl with Crunchy Cabbage and Edamame Slaw

1 cup short- or medium-grain rice

2 Tbsp vegetable or olive oil

500g chicken mince

1 clove garlic, finely grated

¼ cup mirin

¼ cup sake

2 Tbsp soy sauce

1 tsp sugar

2 soft boiled eggs, halved, to serve (see tips above for how to prepare)

subheading: Cabbage and snap pea slaw:

¼ (250g) cabbage (a mixture of white and red is nice), finely shredded

70g sugar snap peas, finely sliced

2 spring onions, finely sliced

150g frozen edamame beans, blanched and cooled

1 Tbsp sesame seeds, toasted, plus extra to serve

2 Tbsp sesame oil

1 Tbsp rice wine vinegar or apple cider vinegar

Sea salt

Directions at abc.net.au

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