Soboro Don (Ground Chicken Bowl) 三色そぼろ丼

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  • Soboro Don in bowls.

    I hope you all had a wonderful weekend.  We went to the Sierras for tubing and playing in the snow.  Kids had so much fun swimming at the hotel and playing in the snow during our stay.  We’re pretty exhausted from the physical fun trip but our kids wanted to stay there and didn’t want to come back at all.

    Soboro Don in bowls.
    The weather was nice and the scenery was gorgeous.  One of the greatest things about living in San Francisco is that within a 3-hour drive, you can either enjoy the snow or go to a desert.  Well, it was a really nice break for me away from working on computer and I’m recharged!

    Today’s recipe is Soboro Don (Minced Chicken & Egg on Rice).  This dish is usually served at the end of a meal at Yakitori restaurants (chicken skewers).  Our children usually want to eat rice with their meals so we order Soboro Don for them even before we finish the yakitori meal.

    At the restaurants, typically it’s just the mined chicken over rice.  However, at home the Japanese usually make it into Three-Color Soboro Don – as in brown chicken,  yellow eggs, and some green veggies (green peas and spinach are commonly used).

    As the flavors are supposed to be sweet rather than salty (however, feel free to adjust the amount of sugar), the children as well as adults enjoy this quick meal.  It was my favorite donburi (rice bowl) meal while growing up.  I especially liked it when I opened my bento (lunch box) at school lunch time and found Soboro Don in it.

    Soboro Don in bowls.

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    4.5 from 14 votes
    Soboro Don | Just One Cookbook.com
    Soboro Don
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     
    Course: Main Course
    Servings: 3
    Ingredients
    • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
    • ½ lb ground chicken (you can also mince chicken breasts/thighs)
    • 1 tsp ginger (grated, with juice)
    • 1 Tbsp sake
    • 2 Tbsp sugar (Use 1 Tbsp if you prefer less sweet)
    • 1 Tbsp mirin
    • 2 Tbsp soy sauce
    • 2 large eggs (beaten)
    • 1 Tbsp sugar
    • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
    • 2-3 servings cooked Japanese short grain rice
    • ¼ cup green peas (defrosted)
    • Pickled red ginger (kizami shoga)
    Instructions
    1. Gather all the ingredients.

      Soboro Don Ingredients
    2. Heat the non-stick frying pan on medium heat and cook the chicken until almost cooked through. Using wooden spoon, break up the meat into small pieces.
    3. Add sake, sugar, and mirin.
    4. Add soy sauce and continue to break up the meat into smaller pieces.
      Soboro Don 3
    5. Grate ginger and keep the juice. When meat is broken up to pieces, add the ginger with juice.
      Soboro Don 4
    6. Cook until the liquid is 98% gone. Transfer to a bowl for now and wash the frying pan.
      Soboro Don 5
    7. Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved. Prepare several cooking chopsticks.
      Soboro Don 6
    8. Heat the oil in the frying pan over medium low heat and pour egg mixture in there.
      Soboro Don 7
    9. Hold several chopsticks in one hand and break the egg into small pieces. When it’s cooked, transfer to a bowl.
      Soboro Don 8
    10. Now you have three ingredients in a separate bowls.
      Soboro Don 9
    11. Serve rice in a bowl and put the three toppings on top as you like. Garnish with pickled ginger (kizami shoga).
      Soboro Don 10
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    Editor’s Note: Food pictures updated in September 2012.

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