Chicken Soboro Rice Bowl (Ground Chicken and Scrambled Egg over Rice)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Chicken cooked down with soy sauce, mirin and ginger juice, and sweetened egg scrambled into tiny yellow grains, each take half of the bowl.
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Left unmixed, they let you change the balance with every spoonful. Both need to end up as fine crumbles, and the chopsticks keep moving in the pan the whole time.
Ingredients
Instructions
- 1
Keep the 2 cups of cooked rice warm before assembling the bowls.
Place 220 g ground chicken in the pan and break up any packed clumps first so it can cook into fine, even crumbles.
- 2
Add 1.5 tablespoons soy sauce, half the sugar, 1 tablespoon mirin, and 1 teaspoon ginger juice to the chicken.
Set over medium heat and stir constantly with chopsticks to keep the meat from forming large pieces.
- 3
Cook the chicken for about 6 minutes until excess moisture evaporates.
Stop when the seasoning looks glossy on the meat and the grains are loose and crumbly, before the soy glaze begins to scorch.
- 4
Beat the 3 eggs with the remaining sugar until no clear streaks of white remain.
Stir smoothly and thoroughly, because an even mixture makes smaller, softer egg crumbles once it hits the pan.
- 5
Lower the pan to low heat and pour in the beaten egg.
Move chopsticks quickly across the bottom before it sets into sheets, cooking it into fine yellow crumbles that stay soft rather than dry.
- 6
Divide the warm rice among bowls and arrange the chicken and egg soboro in separate halves.
Serve immediately while both toppings remain loose and crumbly.
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