I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over.You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo

Less than 20 minutes to prepare! Strongly recommended for Japanese cuisine beginners. All you need is chicken and eggs. Perfect Sunday's colourful lunch and a Bento's good friend! Looks so pretty and yummy.#egg #chicken #lunch #donburi

Easy to make, Great for Bento, Kids love it!!!

I added vegetables to my 2 colour soboro rice bowl, for a 3-colour version of the dish.If you season the greens with soy sauce, firmly ring out excess liquid, and season again. This will avoid soggy greens and will taste delicious. Recipe by Pukuttopukumaru

This is a home cooking staple. I've written it down for my daughter as well myself.When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly....The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end.The chicken soboro will be moister and deeper in flavor if you use thigh meat. For 4 servings. Recipe by kazz72

I made this sweet and savory soboro-rice to increase my appetite and to combat summer fatigue.I created a gentle and sweet flavour using hon-mirin. Recipe by ochikeron

When you're not sure what to put in their bento lunch, you'll get no complaints with this.They're happy, it's delicious, they'll eat it.It's also good for dinner!Our household likes a bit of sweetness, but adjust the flavor according to your household's tastes.For reducing the heat when making the scrambled eggs, start off with high heat and gradually reduce. You may want to use 4 chopsticks and scramble quickly. Recipe by hiroconene

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.To make the soboro very fine and crumbly, mix it all together well before cooking it. For 4 servings. Recipe by aya2920

I created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho

I cook this remembering the city of Obihiro where I used to live...I recommend this dish because it only takes about 5 minutes to make.Any part of pork goes well, so you should try using different parts to experiment. Recipe by Otunu