Soboro Don (Ground Chicken Rice Bowl)
Savory-sweet ground chicken and soft scrambled egg over rice — colorful, quick, and endlessly craveable.
Ingredients
| 2 cups (400g) | cooked Japanese short-grain rice | |
| 7 oz (200g) | ground chicken | |
| 3 | eggs | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | mirin |
| 1 tablespoon | 15 ml | sake |
| 2 teaspoons | 10 ml | sugar |
| 1 teaspoon | 5 ml | neutral oil |
| 2 tablespoons | 30 ml | frozen green peas, thawed |
Instructions
- Cook the ground chicken in a dry saucepan over medium heat, breaking it apart with chopsticks or a spatula.
- Add soy sauce, mirin, sake, and sugar to the chicken. Cook, stirring constantly, until the liquid is almost fully absorbed and the chicken is finely crumbled. Set aside.
- Beat the eggs with a pinch of sugar and a pinch of salt. Heat oil in a small pan over medium-low heat and add the eggs. Stir constantly with chopsticks to form very fine, soft scrambled egg curds. Remove from heat while still slightly wet.
- Serve rice in bowls and top with sections of chicken, egg, and green peas side by side.