Chicken Soboro Rice Bowl

Chicken Soboro Rice Bowl

Well-seasoned chicken soboro (ground chicken), gently sweet egg soboro (scrambled egg) and crunchy green beans. It's a very comfortaing combination.

Ingredients: 4 servings

Ground chicken (I used breast meat this time)
300 g
Dried shiitake mushrooms
King oyster mushrooms
the white part of a Japanese leek
2 tablespoons chopped (about 8 cm of the leek)
1 piece
* Cooking sake
3 tablespoons
* Mirin
2 tablespoons
*Soy sauce
2 tablespoons
* Brown sugar (or white sugar)
1 to 1 1/2 tablespoons
* Miso
1 teaspoon
The soaking liquid from rehydrating the shiitake mushrooms
2 tablespoons
1 tablespoo
◎ Cooking sake
1 tablespoon
◎ Raw cane sugar (or regular sugar)
1 tablespoon
◎ Natural sea salt
a pinch
Green beans
to taste
○ Salt
to taste
Beni shouga red pickled ginger for garnish
to taste


1. Put the ground chicken, all the vegetables, chopped up, and the ingredients marked * in a cold pan and mix well together.
2. Turn the heat on to low-medium and stir fry the chicken soboro. Use 4 to 5 cooking chopsticks held together to mix constantly as you cook.
3. When the whole thing is crumbly and is starting to exude moisture, add the katakuriko dissolved in the soaking liquid from the shiitake mushrooms, and stir until the liquid in the pan is thickened.
4. Beat the egg, and add the ingredients marked ◎.
5. Put a frying pan over low heat and cook the beaten egg while stirring constantly. Turn the heat off while the egg is still a bit soft and finish cooking with the residual heat.
6. Set aside on a plate to cool.
7. Boil the green beans quickly in salted water, and slice on the diagonal.
8. Put some rice in a bowl, top with the chicken, egg and green beans, add some beni shouga (red pickled ginger) as a garnish and it's done! Doesn't it look so tasty?

Story Behind this Recipe

This is a home cooking staple. I've written it down for my daughter as well myself.