Soboro Don - Minced Chicken and Egg Rice Bowl
Learn how to cook soboro don — a classic Japanese rice bowl with two toppings: minced chicken and scrambled eggs — that is great for a bento box or meal-prepping.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 gram minced chicken, lean parts if possible
- 5 tablespoon Japanese sake (rice wine)
- 3 tablespoon soy sauce
- 3 tablespoon mirin
- 2 tablespoon sugar
- 1 teaspoon fresh ginger juice
- 4 eggs
- 3 tablespoon mirin
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon oil (optional)
- 4 servings of steamed white rice
- 1/4 cup chopped scallions
Instructions
- 1
Minced chicken
- 2
Heat a frying pan and add all minced chicken ingredients. Stir often to break up the chicken, and cook until the chicken has absorbed almost all the liquid.
- 3
Turn off the heat and set the cooked chicken aside.
- 4
Scrambled eggs
- 5
Lightly beat eggs, mix with mirin, sugar, and salt.
- 6
Heat a frying pan and add the oil to coat the pan (skip this if you are using a non-stick pan).
- 7
Pour the egg mixture and cook while stirring with a spatula or chopsticks until the eggs are no longer runny and broken into small lumps.
- 8
To serve
- 9
Prepare a bowl of steamed white rice.
- 10
Arrange minced chicken and scrambled eggs side by side, making two patches. Garnish with some chopped scallions.