Chicken Soboro Rice Bowl

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
Chicken Soboro Rice Bowl
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
Cooking Instructions
- 1
Put the ground chicken, all the vegetables, chopped up, and the ingredients marked * in a cold pan and mix well together.
- 2
Turn the heat on to low-medium and stir fry the chicken soboro. Use 4 to 5 cooking chopsticks held together to mix constantly as you cook.
- 3
When the whole thing is crumbly and is starting to exude moisture, add the katakuriko dissolved in the soaking liquid from the shiitake mushrooms, and stir until the liquid in the pan is thickened.
- 4
Beat the egg, and add the ingredients marked ◎.
- 5
Put a frying pan over low heat and cook the beaten egg while stirring constantly. Turn the heat off while the egg is still a bit soft and finish cooking with the residual heat.
- 6
Set aside on a plate to cool.
- 7
Boil the green beans quickly in salted water, and slice on the diagonal.
- 8
Put some rice in a bowl, top with the chicken, egg and green beans, add some beni shouga (red pickled ginger) as a garnish and it's done! Doesn't it look so tasty?
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Chicken Soboro Rice Bowl Chicken Soboro Rice Bowl
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 cookpad.japan -
Chicken Soboro Rice Bowl With Lots Of Vegetables Chicken Soboro Rice Bowl With Lots Of Vegetables
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- cookpad.japan -
Old Fashioned Tri-color Rice Bowl with Chicken Soboro Old Fashioned Tri-color Rice Bowl with Chicken Soboro
I remember eating this a long time ago at my school's cafeteria. I suddenly got an urge to make it.When making the scrambled egg, use 4 cooking chopsticks held together and keep mixing them round and round to make it very fine and crumbly.The chicken soboro in this recipe is well seasoned. If you prefer a lighter flavor, use 2 tablespoons of soy sauce and 1 tablespoon of sugar. For 2 servings. Recipe by Gyuuponken cookpad.japan -
Two-Color Chicken Soboro Rice Bowl Two-Color Chicken Soboro Rice Bowl
My children love this dish so I have the ingredients written down so I don't forget them.The seasoning ratio is 1 tablespoon each of soy sauce, sake and mirin per 100 g of chicken so it's easy to remember. Only the ratio of sugar is differentBy mixing the ground chicken with the flavoring ingredients before you start cooking it, you'll be able to season it evenly.If you keep mixing the egg without stopping, it will turn into a very pretty, finely crumbled soboro. For 4 servings. Recipe by Pukuttopukumaru cookpad.japan -
Tri-colour Soboro Rice Bowl with Chicken Soboro Tri-colour Soboro Rice Bowl with Chicken Soboro
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 cookpad.japan -
Ginger Teriyaki Soboro Rice Bowl Ginger Teriyaki Soboro Rice Bowl
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 cookpad.japan -
Soboro Rice Bowl with Ground Chicken and Okara Soboro Rice Bowl with Ground Chicken and Okara
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 -
Spicy Meat Soboro and Mushroom Rice Bowl Spicy Meat Soboro and Mushroom Rice Bowl
I wanted to come up with an easy recipe that took advantage of the depth of flavor and richness of oyster sauce.I used half a pack of shimeji mushrooms, a small pack of enoki mushrooms and 2 small king oyster (eringi) mushrooms this time. You can also use shiitake mushrooms, maitake mushrooms or whatever combination of mushrooms you like. Try to use at least 2 different kinds to enjoy their different tastes and textures.Adjust the amoung of doubanjiang to your taste. For 4 servings. Recipe by caramel-cookie cookpad.japan -
My Family's Oyako Chicken and Egg Rice Bowl with Soboro My Family's Oyako Chicken and Egg Rice Bowl with Soboro
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 cookpad.japan -
Komatsuna and Pork Soboro Rice Bowl Komatsuna and Pork Soboro Rice Bowl
The flavoring of the mixture came out rather strong one time so I turned it into a donburi (rice bowl) by serving it on top of rice. I don't know why, but guys go crazy about donburi.Please adjust the amount of katakuriko dissolved in water to make the sauce as thick as you like. I use 1 tablespoon of katakuriko dissolved in 2 tablespoons of water.This is quite robustly flavored since it's adjusted for people who like eating a lot of rice. If you want to serve this with less rice, you may want to adjust the seasoning to make the flavoring lighter. For 4 to 5 servings. Recipe by Pukuttopukumaru cookpad.japan -
Savory Chicken Soboro: Four-Color Rice Bowl 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 cookpad.japan -
Tuna and Egg Soboro Don Rice Bowl Tuna and Egg Soboro Don Rice Bowl
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 cookpad.japan
More Recipes
- Komatsuna and Pork Soboro Rice Bowl
- An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg
- Miso Marinated Tofu
- Our Family's Delicious Beef Rice Bowl
- Chinese Chive and Egg Rice Bowl with Tons of Sauce
- Simmered Chicken Wings and Boiled Eggs
- Chicken Wing Gyoza (with chicken de-boning instructions)
- Yoshinoya-Style Beef Bowl
- Oven Baked Chicken Wings Glazed with Honey
- Grated Lotus Root Soup
Comments