Soboro Don (Ground Chicken Rice Bowl) 雞肉鬆飯

A classic Japanese rice bowl dish featuring seasoned ground chicken (soboro) and sometimes scrambled egg, served over steamed rice.

Nutrition (per serving)

Ingredients

• 250g ground chicken
• 2 large eggs
• 1 tbsp mirin
• 1 tbsp sake
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1/2 tsp grated ginger
• 2 cups cooked Japanese short-grain rice
• 100g green beans (or frozen peas), blanched and chopped
• 1 tsp vegetable oil

Steps

1. In a pan, add vegetable oil and ground chicken. Cook over medium heat, breaking up the chicken with a spoon, until browned and cooked through.
2. Add mirin, sake, soy sauce, sugar, and grated ginger to the cooked ground chicken. Continue to cook, stirring frequently, until the liquid has almost evaporated and the chicken is well coated. Set aside.
3. Lightly beat the large eggs. In a clean pan, add a small amount of vegetable oil (if needed), pour in the beaten eggs, and scramble them over medium-low heat until just set but still moist. Remove from heat.
4. If using fresh green beans, blanch them in boiling water for 2-3 minutes until tender-crisp. Drain and chop into small pieces. If using frozen peas, simply thaw or lightly blanch.
5. Divide the cooked Japanese short-grain rice into two serving bowls. Arrange the seasoned ground chicken, scrambled eggs, and chopped green beans (or peas) neatly over the rice. Serve immediately.

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