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Soboro Don or Ground Chicken Bowl is your go-to Japanese comfort meal! With seasoned minced chicken, scrambled eggs, and green vegetables on top of fluffy steamed rice, this three-color rice bowl is effortlessly easy to pull together and full of flavor. A favorite among both kids and adults.
Soboro Don (Ground Chicken Bowl)
INGREDIENTS
For Ground Chicken
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- ½ lb ground chicken (if you can't get ground chicken, you can mince fattier thigh (or mix with breast) with a knife or use a food processor.)
- 1 tsp ginger (grated, with juice)
- 1 Tbsp sake
- 1 ½ Tbsp sugar (typically, this dish has a sweet taste, but you can use 1 Tbsp sugar if you prefer less sweet.)
- 1 Tbsp mirin
- 2 Tbsp soy sauce
For Scrambled Eggs
- 2 large eggs (50 g each w/o shell)
- 1 Tbsp sugar
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
To Serve
- 2 servings cooked Japanese short-grain rice
- ¼ cup green peas (defrosted)
- pickled red ginger (beni shoga or kizami beni shoga)
INSTRUCTIONS
- Gather all the ingredients.
To Cook Grand Chicken
- Heat oil in a non-stick frying pan on medium heat, and cook the chicken until no longer pink. Using a wooden spoon, break up the meat into small pieces.
- Add sake, sugar, and mirin.
- Add soy sauce and continue to break up the meat into smaller pieces.
- Grate ginger and keep the juice. When the meat is broken up to pieces, add the ginger with juice.
- Cook until the liquid is almost gone. Transfer to a bowl and set aside and wash the frying pan.
To Cook Scrambled Eggs
- Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved. Prepare several long cooking chopsticks.
- Heat oil in the frying pan over medium-low heat and pour in the egg mixture.
- Hold several chopsticks in one hand and break the egg into small pieces. When it’s cooked, transfer to another bowl.
To Assemble
- Now you have three ingredients in separate bowls.
- Serve steamed rice in serving bowls and put the three toppings on top of the rice as you like. Garnish with pickled ginger (kizami shoga). Enjoy!
To Store
- You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3-4 days and in the freezer for a month.
NUTRITION
Calories: 575 kcal · Carbohydrates: 45 g · Protein: 30 g · Fat: 28 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 284 mg · Sodium: 861 mg · Potassium: 731 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 409 IU · Vitamin C: 7 mg · Calcium: 41 mg · Iron: 3 mg
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