Chicken Soboro Don
A beautifully nostalgic, three-color rice bowl (Sanshoku Don). Sweet and deeply savory ground chicken mince is arranged flawlessly alongside bright yellow, fluffy scrambled eggs and vibrant green vegetables over a steaming bowl of hot white rice.
Ingredients
- 3 cups Cooked white rice
- 1/2 lb Ground chicken
- 2 tbsp Soy sauce for chicken
- 1 tbsp Mirin for chicken
- 1 tbsp Sugar for chicken
- 3 Large eggs
- 1 tbsp Sugar for eggs
- 1 pinch Salt for eggs
- 1/2 cup Boiled edamame or blanched snow peas
Instructions
- Cook the Chicken (Soboro): In a small saucepan, combine the ground chicken, soy sauce, mirin, and sugar. Place over medium-low heat. Stir continuously and aggressively with 4 chopsticks (this breaks the meat into incredibly fine crumbs) until the liquid evaporates and the chicken is fully cooked and glazed. Set aside.
- Cook the Eggs: In a clean bowl, whisk the eggs with sugar and salt. Heat a small non-stick pan over low heat. Pour in the eggs and stir rapidly and continuously with chopsticks until they form very fine, fluffy, bright yellow scrambled egg crumbs.
- Prepare the Greens: Ensure your edamame or snow peas are brightly colored and perfectly tender.
- Assemble the Bowl: Fill two deep bowls with hot, steamed white rice. Artistically arrange the dark, savory chicken crumbs over one-third of the rice. Arrange the bright yellow egg crumbs over the second third. Place the vibrant green vegetables on the remaining third.
- Serve: The beautiful, distinct colors of this classic bento-style dish should remain separate until the diner mixes them into the hot rice while eating.
Tried this recipe?Let us know how it was!