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Soboro Don (Ground Chicken Bowl)

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Why not try the colorful and nutritious Soboro Don? With its combination of ground meat, scrambled eggs, and a green vegetable, each ingredient offers a distinct flavor that pairs perfectly with rice.
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Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 2

Ingredients
  

For the spinach

  • 3.5 oz. (100g) spinach
  • ½ tsp sugar
  • ½ tsp soy sauce

For the chicken soboro

  • 5.3 oz. (150g) ground chicken thighs
  • 0.13 oz. (3.5g) tsp ginger
  • 1 ½ Tbsp sake
  • 1 ½ Tbsp sugar
  • 2 Tbsp soy sauce

For the egg soboro

  • 2 eggs
  • ½ Tbsp sake
  • 1 tsp sugar
  • pinch of salt

Instructions

Steps for cooking spinach:

  • Fill a large pot with plenty of water and bring it to a boil.
  • When the water comes to a boil, add salt (approximately 1% of the water's volume, not included in the recipe). Then, place the spinach in the pot, starting from the root end. Boil only the stems for a minute, and submerge the leaves for an additional 30 seconds.
  • Remove the spinach from the pot and cool it under running water. Then, squeeze out any excess moisture.
  • Trim the spinach roots and cut the remaining portions into 1.6 inch (4cm) lengths. Place the spinach in a bowl and toss it with sugar and soy sauce.

Steps to make chicken soboro:

  • Peel and grate the ginger. Mix the ground chicken, grated ginger, and sake in a pot.
  • Heat the pot over medium heat and cook the mixture, stirring constantly to prevent lumps from forming.
  • When the ground chicken turns white in color, mix in sugar and soy sauce. Simmer until most of the liquid has been absorbed.

Steps to make egg soboro:

  • Crack the eggs into a bowl and beat them together with sake, sugar, and salt.
  • Heat oil in a pan over medium heat. Once the pan is hot, pour the beaten egg mixture into it. After it has partially cooked, stir quickly with chopsticks until fully cooked.

Step to serve:

  • Serve rice in each bowl and arrange the spinach, chicken soboro, and egg soboro on top in an attractive and colorful way.

Notes

  • You can store it in the refrigerator for up to 2 days.
Calories: 608
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Chicken, Egg, Main Dishes, Rice Dishes, Traditional, Vegetable
Keyword: chicken thighs, egg, rice, spinach
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