I used my beloved chicken soboro recipe to make something that everyone would want to eat.Wrap with the nori seaweed just before eating. Recipe by Tokkochan to musume

Everyone loved the yakiniku sandwich I made the other day, so this time I tried making a rice sandwich.Cut the seaweed to suit the size of the container you are using.It's like making oshizushi (pressed sushi). Recipe by norikei mama

Making onigiri rice balls every single morning takes so much time, so I always just sprinkle furikake seasoning. Then I thought I'd stock some in the freezer, since I store frozen rice anyway.If you match the size of the sandwiches to the size of your bento box, after you cut them you can store them just like that. Recipe by Yuhi

Our canteen lady used to make this very often when I lived in company housing.The soboro was sandwiched with rice so it was very satisfying.I don't use any oil with this dish, so use a non-stick frying pan.Use 2 pairs of chopsticks to stir the egg mixture. The bigger the gaps between the chopsticks are, the larger the soboro grains become. Recipe by Shijimi24

The spam onigiri at the store is 210 yen for one piece, so I thought up a way to make my own.The vinegar of the sushi rice is good for your health!Rather than fish sausages, I recommend you use fish patties. It'd also be great with some lettuce.I made it with sushi rice, but it's probably pretty good to have with regular rice as well. Recipe by Suekei

My husband brings onigiri to work, and I wondered if I could pack them with more substantial fillings. So I made this on a whim and he said he had a chuckle when he ate them. I tried them myself and they were pretty good. My kids like them too.If you leave a gap in the middle of the nori, the sandwiches are easy to fold over.Hold the fillings in place with chopsticks to prevent them from moving when you fold the sandwich over.Small children may find these easier to eat if you cut each sandwich into thirds. The middle section is hard for them to eat, so the adults should eat them up.If you use sushi rice, they should taste like sushi rolls I think. For 2 per serving. Recipe by Yui mama

You can freeze this. Because it has strong seasoning, it goes great with rice.Make sure you turn the heat on after you have added all the ingredients. This will ensure you end up with crumbly chicken soboro. Recipe by FarmersK

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

I got the idea for this by watching a TV program.The meat is crispy and juicy!The egg is fluffy!If you add gelatin to the egg whites, they'll be even fluffier!I recommend you eat half of it, then add dashi or tea and eat up the rest! It's great! Recipe by Kojima ponsuke

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

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-