Soboro Rice Bowl with Ground Chicken and Okara

Name: Soboro Rice Bowl with Ground Chicken and Okara
Yield: 2 servings
Cuisine: American
Ingredients: 2 ☆ Eggs; 2 packages ☆ Souce for natto or mentsuyu; 1 tbsp ☆ Mayonnaise; 1 Vegetable oil (for frying); 150 grams Ground Chicken Breast; 50 grams Fresh okara; 1 dash Salt and pepper; 1 Sesame oil (for stir frying); 1 tbsp ★ Ginger Jam; 2 tbsp ★ Water; 1 tbsp ★ Sake; 1/2 tsp ★ Dashi stock granules; 2 tsp ★ Usukuchi soy sauce; 2 big bowls Hot cooked white rice; 1 generous amount Green onions (finely sliced); 1 White sesame (if desired); 1 Shredded nori seaweed (if desired); 1 Ichimi spice or shichimi spice (if desired)

cookpad.japan @cookpad_jp

Chicken soboro is a classic budget-friendly dish.

I did not use any mirin because the ginger jam provides sweetness from the apples.

Since this soboro contains a lot of okara, and it spreads out on the rice, even though I used a small amount of chicken, my husband did not notice it. Recipe by Ringo Ringo

Chicken soboro is a classic budget-friendly dish.

I did not use any mirin because the ginger jam provides sweetness from the apples.

Since this soboro contains a lot of okara, and it spreads out on the rice, even though I used a small amount of chicken, my husband did not notice it. Recipe by Ringo Ringo

cookpad.japan @cookpad_jp

Chicken soboro is a classic budget-friendly dish.

I did not use any mirin because the ginger jam provides sweetness from the apples.

Since this soboro contains a lot of okara, and it spreads out on the rice, even though I used a small amount of chicken, my husband did not notice it. Recipe by Ringo Ringo

Chicken soboro is a classic budget-friendly dish.

I did not use any mirin because the ginger jam provides sweetness from the apples.

Since this soboro contains a lot of okara, and it spreads out on the rice, even though I used a small amount of chicken, my husband did not notice it. Recipe by Ringo Ringo

Saved

Ingredients

2 servings

2☆ Eggs
2 packages☆ Souce for natto or mentsuyu
1 tbsp☆ Mayonnaise
1Vegetable oil (for frying)
150 gramsGround Chicken Breast
50 gramsFresh okara
1 dashSalt and pepper
1Sesame oil (for stir frying)
1 tbsp★ Ginger Jam
2 tbsp★ Water
1 tbsp★ Sake
1/2 tsp★ Dashi stock granules
2 tsp★ Usukuchi soy sauce
2big bowls Hot cooked white rice
1generous amount Green onions (finely sliced)
1White sesame (if desired)
1Shredded nori seaweed (if desired)
1Ichimi spice or shichimi spice (if desired)

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Steps

1

In a bowl, combine the ☆ ingredients. Heat some oil in a skillet, make scramble eggs and transfer it on to a plate.
2

Combine the ★ ingredients in a small bowl and set it aside.
3

You do not need to wash the bowl that you used to mix the eggs. Use the bowl to mix the ground chicken and okara with chopsticks.
4

Heat some sesame oil in a skillet, add the mixture from Step 3, lightly season it with salt and pepper and cook stirring occasionally not to let the chicken form lumps.
5

Add the ingredients from Step 2 into the chicken from Step 4 and mix well with chopsticks.
6

Add some rice into a serving bowl. Spread the chicken soboro on top and place the scrambled egg from Step 1 and the green onions on top.
7

I forgot to take a photo of the finished product, so the top photo shown here is at Step 6. Sprinkle on some white sesame seeds, shredded nori seaweed and shichimi spice and it is done.