Two-Color Chicken Soboro Rice Bowl

Two-Color Chicken Soboro Rice Bowl

Delicious and easy, but with no oil added so it's healthy too. My children love this chicken soboro rice bowl.

Ingredients: 4 servings

Warm cooked rice
4 bowlfuls
For the chicken soboro:
Ground chicken
300 g
★ Soy sauce, sake, mirin
3 tablespoons each
★ Sugar
2 teaspoons
★ Finely juliennned ginger
to taste
For the egg soboro:
☆ Sugar
2 teaspoons
☆ Salt
1/2 teaspoon


1. Put the ground chicken in a cold frying pan, add the ingredients marked ★ and mix well.
2. Put the frying pan over medium heat. Keep mixing it with cooking chopsticks as it cooks. When there's almost no liquid left in the pan turn the heat off. The chicken soboro is done.
3. Put the eggs in a small pan and beat up, and add the ingredients marked ☆.
4. Turn on the heat, and keep mixing the egg with 4 cooking chopsticks held together. When the egg is just about cooked through turn the heat off. The egg soboro is done.
5. Put some rice in a bowl and top with the chicken and egg soboro so that it looks attractive.
6. (Related recipe) Tri-color don rice bowl with green toppings (Recipe ID: 1355315).
7. Here's another soboro bowl: Komatsuna and Pork Soboro Rice Bowl. (Recipe ID: 1710371)

Story Behind this Recipe

My children love this dish so I have the ingredients written down so I don't forget them.
The seasoning ratio is 1 tablespoon each of soy sauce, sake and mirin per 100 g of chicken so it's easy to remember. Only the ratio of sugar is different