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

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

Plain chicken soboro on rice is nice, but we love vegetables so chicken soboro on rice with the addition of a lot of vegetables is much better. Add some kimchi, chilli oil relish or gochujang paste to make this spicy hot. If you make extra soboro you can use in your bento the next day as a side, or on top of rice as soboro bento.Combine the mince and seasonings in advance before you start cooking. The mince will be seasoned evenly. If you cook the mince for too long it will become too tough, so take it out after simmering. You might think it is too much effort but it will be worth it. Discard the thin roots of the bean sprouts for better texture and flavor. After slicing the shitake mushrooms leave to dry for about 5 hours. This will concentrate the flavor. Recipe by -MON-

I bought a lot of ground pork while it was cheap, and it is convenient if you cook it with seasoning and store it in the fridge, so I made a lightly-flavored pork soboro.If you mix in the sake thoroughly with the meat before frying, then it produces a fine Soboro dish. Recipe by chieko333

This is a basic soboro that my family has made for a long time . You add it to omelettes, put it on rice, and be creative. It really livens up a bento.The ginger is what really makes this soboro, so please try and use it. You can also use ginger juice. Make sure to let it thoroughly cool and before freezing! Recipe by YUZUMAMAN

I made this recipe because I received delicious firm tofu.If you don't have enough ground chicken, adding a beaten egg is also delicious (the picture shows 100 g of ground chicken). For the tofu, you could use firm or silken tofu. Use whichever you prefer. Recipe by Yukirusan

My mom makes ground meat onigiri, but it's crumbly and always breaks apart while I eat. So, I thought if I wrapped it up in egg, it would make an easy-to-eat sandwich.Once you get the hang of it, it's really easy. Recipe by lunatomo

From mother to daughter to grand-daughter, this is a family recipe that'll stay the same through the generations.Stir occasionally as it cooks to make sure the meat becomes crumbly and stop it from sticking to the bottom of the pan. Recipe by Tomoko kitchen

There was a period where I was really into soboro bento. I often bought it. But that gets expensive, so I started making it myself.After you mix it well together, just make sure it doesn't burn and stir occasionally. You can also cook the minced meat first, wipe excess oil with a paper towel, then add the sauce. This makes a healthier version. Recipe by *3103*

My daughter loves the chicken soboro rice dish served at her school. I made this with my daughter, tasting it along to recreate the flavor she loves.Make sure you give it a good mix before turning the heat on to ensure the end result becomes crumbly.You can add finely chopped leek or ground sesame if you like.You don't have to eat it with white rice; try it with sushi rice or mixed into a tamagoyaki! Recipe by Mikko*mikko

Lightly flavoured chicken soboro is good, but we've eaten beef soboro in my family for a long time. Season it well, and top on the rice. It's great for a tri-coloured rice bowl!I uploaded this recipe to so it would be easy for me to remember how to recreate my favorite sweet and salty flavour.If you mix the ingredients before cooking, it will become crumbly instead of being lumpy. Recipe by Makima kitchen

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