Soboro Don (Japanese Minced Chicken Bowl)

soboro don (2 of 3)

In Japanese cuisine, a Donburi (often abbreviated to Don) is a rice bowl topped with various ingredients. A Soboro Don is a minced chicken bowl. It can also include egg and vegetables. I made a Three-Color Soboro Don with chicken, scrambled eggs (iritamago), and grated carrots from The Just Bento Cookbook. This cookbook is filled with Japanese (and a few Western) quick meals designed for lunch on the go. I have not made any bento-style meals yet, but still thoroughly enjoy Makiko Itoh’s recipes for family dinners and plan on using a few for bento picnics during the summer.

soboro don (1 of 3)

Soboro Don is definitely one of my favorite types of Donburi. I enjoy it with carrots, but other vegetables work well. Green peas, green beans, and spinach are also common. Turkey can also be substituted for chicken.

soboro don (3 of 3)

Soboro Don (Japanese Minced Chicken Bowl)

Prep Time: 20 minutes

Cook Time: 15 minutes

6-8 Servings

Ingredients

Chicken:

1 pound ground chicken

2 teaspoons freshly grated ginger

4 tablespoons sake

4 tablespoons mirin

1/4 cup chicken stock

2 tablespoons soy sauce

1/2 teaspoon salt

2 tablespoons sugar

Eggs:

4 eggs

2 teaspoons sugar

1/2 teaspoon salt

4 teaspoons sake (optional)

Carrots:

2 large carrots, shredded

1/2 cup dashi

2 teaspoons mirin

1/4 teaspoon salt

2 teaspoons soy sauce

1 teaspoon sugar

Base:

Japanese Rice

Heat a wok or saucepan over medium heat to cook the chicken. Break up the chicken into the pan. Add the ginger, sake, mirin, chicken stock, soy sauce, salt, and sugar. Hold two pairs of chopsticks (4 chopsticks total) to continuously stir the chicken as it cooks, breaking it up into fine pieces. Continue stirring until only a little liquid remains to keep chicken moist. Remove chicken from pan and cover with foil to keep warm.

Clean the pan and heat over medium heat to make the eggs. In a medium bowl, beat together eggs, sugar, salt, and sake. Add to heated pan and stir continuously with two pairs of chopsticks, breaking up the egg into tiny pieces, until cooked. Remove from pan and cover with foil to keep warm.

Clean the pan and combine the shredded carrots, dashi, mirin, salt, soy sauce, and sugar. Heat over high heat until boiling. Reduce heat to medium low and simmer until the carrots are tender, about 4 minutes.

Fill each bowl with rice and top with chicken, eggs, and carrots. Serve immediately.

Adapted from The Just Bento Cookbook: Everyday Lunches To Go

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Comments: 4

  1. Qzer 26 March, 2013 at 7:42 pm Reply

    Holy wow, this is good. I made this for dinner tonight, and I will be keeping it on file in my kitchen. Healthy, high in protein, and absolutely delicious.

    • Tara 26 March, 2013 at 9:30 pm Reply

      So glad you enjoyed it! This is one of my favorite quick meals.

  2. Hayley 6 April, 2013 at 5:08 am Reply

    wow this looks tasty. Stumbled on it while looking for pictures for an assignment and now I just want to quit and go make dinner!

    • Tara 6 April, 2013 at 11:58 am Reply

      Happy my photo was able to sidetrack you :P

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