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

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

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

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.

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

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

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-

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

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

This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.To make the soboro very fine and crumbly, mix it all together well before cooking it. For 4 servings. Recipe by aya2920

I used to make soboro-don just for my children. But if you season with miso and reduce the sugar, you can serve to adults.It is much easier to used a balloon whisk, not chopsticks to make soboro. The whisk can easily separate the minced meat into small crumbles.Try not to simmer too long, otherwise the flavour will be too strong.Turn off the heat while the sauce is still slightly runny. The excess moisture will be evaporated from residual heat. Recipe by pogue

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