Ginger Teriyaki Soboro Rice Bowl

Ginger Teriyaki Soboro Rice Bowl

A hint of ginger flavor makes this into a really appetizing dish with a sweet and savoury taste.

Ingredients: For 2 bowls

Minced chicken thigh
200 g
Maitake mushrooms (or shimeji mushrooms)
100 g
Soy sauce
2 tablespoons
2 tablespoons
Grated ginger
1 tablespoon
Vegetable oil
As needed
Hot cooked rice
2 bowls
Soft poached egg


1. Heat vegetable oil in a frying pan and cook the minced chicken until crumbly. Shred the mushrooms, add to the pan with the A ingredients and cook until the sauce has reduced.
2. Serve the rice in bowls and top with the chicken soboro. Crack the soft poached egg on top.

Story Behind this Recipe

I made this sweet and savory soboro-rice to increase my appetite and to combat summer fatigue.