Savory Chicken Soboro: Four-Color Rice Bowl
I'd never tried any chicken soboro other than my mother's, and I'd had no idea that it's usually sweet until I became an adult.
I would like to try making sweet soboro next time.
Please separate the meat using the back of the spoon while it's still half cooked to make fine sprinkles of chicken soboro.
Please use a non-stick frying pan or a pot to make egg soboro without using oil. When you don't have one, lightly grease the pan, and pour in the egg mixture.
Please adjust the amount of the honey and sugar to your liking. Recipe by Tokkochan to musume
Savory Chicken Soboro: Four-Color Rice Bowl
I'd never tried any chicken soboro other than my mother's, and I'd had no idea that it's usually sweet until I became an adult.
I would like to try making sweet soboro next time.
Please separate the meat using the back of the spoon while it's still half cooked to make fine sprinkles of chicken soboro.
Please use a non-stick frying pan or a pot to make egg soboro without using oil. When you don't have one, lightly grease the pan, and pour in the egg mixture.
Please adjust the amount of the honey and sugar to your liking. Recipe by Tokkochan to musume
Cooking Instructions
- 1
Chicken soboro: Add the ground chicken and sake into a frying pan, and stir-fry while pressing down with a spoon to separate the meat into small pieces.
- 2
Add the grated ginger and dashi stock, then briefly stir. Add in the soy sauce, and let the meat absorb the flavour. Drizzle on some of the sesame oil at the end.
- 3
Eggs: Mix the honey, light brown sugar, and milk (or soy milk) in the beaten eggs. Pour the mixture into the pan (or shallow pot), and make egg soboro by evaporating off the moisture.
- 4
Turn off the heat when the eggs are half cooked, and transfer into a bowl. When cooled, lightly stir to make into very fine sprinkles.
- 5
Tofu and sakura denbu: Add the tofu into the pan, and mash. Please colour and sweeten it with sakura denbu to your liking. You can also use okara (soy pulp).
- 6
Parboil snow peas, and let it cool. Cut the pods into very thin strips. Set the peas aside. Now you've made your four-colour toppings.
- 7
Arrange the toppings on the rice, and you're done.
- 8
This is a bento box version.
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