Soboro Don (Ground Chicken & Egg Rice Bowl)
Soboro Don is a classic Japanese rice bowl topped with sweet and savory ground chicken and fluffy scrambled eggs. Easy to prepare and perfect for make-ahead meals, this comforting dish is a family favorite that works beautifully for weeknight dinners or bento boxes.
Servings: 6 people
Ingredients
For Chicken Soboro
- 1 lb Ground chicken
- 5 tablespoon Sugar
- 5 tablespoon Soy sauce
- 2 tablespoon Sake
- ½ teaspoon Ground ginger
For Egg Soboro
- 6 Eggs
- 2 ½ tablespoon Sea salt
- 1 tablespoon Sake
For Serving & Garnish
- 5-7 oz Cooked white rice
- 8-10 pods Snow peas
Instructions
CHICKEN SOBORO
- Mix before heating: Add the ground chicken to a pot without turning on the heat. Add the sugar, soy sauce, sake, and ground ginger. Mix everything well with a whisk until the seasonings are evenly combined.
- Cook while stirring: Turn the heat to medium and cook while constantly stirring with a whisk. This helps break the meat into fine crumbles.
- Reduce the liquid: As the chicken cooks, juices will be released. Continue cooking and stirring until most of the liquid has evaporated and only about 10–20% remains. Turn off the heat and set aside.
EGG SOBORO
- Mix before heating: Crack the eggs into a pot without turning on the heat. Add the sugar, sea salt, and sake, then whisk until smooth and well combined.
- Cook into soft crumbles: Turn the heat to low-medium and cook while constantly stirring with a whisk. Keep stirring until the eggs are cooked into small, fluffy crumbles. Remove from the heat.
ASSEMBLE THE SOBORO DON
- Serve over rice: Fill a bowl with warm cooked white rice. Spoon the chicken soboro and egg soboro over the rice, placing each on half of the bowl.
- Add garnish (optional): Top the center with lightly blanched and chopped snow peas for color and freshness.