Remove the strings from the snow peas. Boil water in a small pot, add a pinch of salt, and blanch the snow peas briefly. Cool them in water and slice diagonally.

In a pot, combine ground chicken, sake, mirin, sugar, and soy sauce. Heat over medium-low heat while stirring with chopsticks until the liquid is almost gone, creating chicken soboro.

Combine eggs with sake, mirin, sugar, and salt in a pot. Heat over medium-low heat while stirring with chopsticks until the eggs become crumbly, creating egg soboro.