Remove the strings from the snap peas.

For the soboro: Mix ground chicken, sugar, soy sauce, and sake in a pan. Cook over medium heat until the chicken changes color. Add vinegar and simmer for 1–2 minutes while stirring.

For the egg mixture: Crack eggs into a bowl, mix with sugar and salt.

Cook the egg mixture in a pan over low heat, stirring with chopsticks until it forms a scrambled texture.

Boil water in a pot and blanch the snap peas briefly. Drain and cool in water.

In the same pot, boil shrimp for about 1 minute until they turn pink.

Slice the snap peas diagonally into thin pieces.

Mix cooked rice with soboro and sesame seeds in a bowl.