Soboro Don (Japanese Ground Chicken Bowl)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 oz (200g) chicken breast (or ground beef, ground pork, extra firm tofu)
- 2-3 green onions
- 2 cloves garlic
- 1 small knob of ginger
- 4 eggs
- Kosher salt and black pepper, to taste
- 2 tbsp (28g) unsalted butter
- 1 tbsp neutral-tasting oil
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- 2 fresh egg yolks or poached eggs (optional), to serve
- 1.5 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp oyster sauce
- Black pepper, to taste
Instructions
- 1
Finely mince the chicken. (If you want to make it faster, get yourself some ground chicken. That would be still awesome.)
- 2
Thinly slice the green onions, separating the whites and greens.
- 3
Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp).
- 4
To a mixing bowl, add the minced chicken, white parts of the green onions, garlic and ginger. Add the soy sauce, sugar, mirin, sake, oyster sauce, and black pepper to taste. Mix well.
- 5
In a container, beat the eggs with salt and pepper. Place a pan over medium heat. Add the butter. Once the butter is melted, add in the beaten eggs and scramble for 2 minutes. Remove from the pan and set aside.
- 6
In the same pan, add 1 tablespoon of oil and heat it over high heat. Once it's heated, add the marinated chicken. Cook for 4 to 5 minutes. Make sure to evaporate most of the liquid and keep tossing around until it gets crumbly. When the chicken is cooked through and nicely browned, turn the heat off.
- 7
To serve, divide the rice into serving bowls. Add some chicken to one side and scrambled eggs on the other. Add some thinly sliced green onions between those. Optionally, top with fresh egg yolks (or poached eggs). Enjoy!