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One Pan Tri-colour Miso Soboro Rice Bowl

One Pan Tri-colour Miso Soboro Rice Bowl

The miso seasoned soboro
Both children and grown-ups love the gentle and sweet richness of this dish.
You will never be tired of this dish.

Ingredients: for 2 grown-ups and 1 child

Green vegetables such as spinach or mangetout
as needed for each serving
Chicken soboro
Minced chicken
150~160g
●White miso (or normal miso is OK)
1 tablespoon
●Soy sauce
1 tablespoon
● Mirin
1 tablespoon
●Sake
1 tablespoon
● Sugar
1/2 tablespoon
●Juice from grated ginger
To taste
Egg soboro
Eggs
2
●Miso
1 tablespoon
● Mirin
1 tablespoon
●Sake
1 tablespoon
● Sugar
1/2 tablespoon
For hot cooked rice
Sansho powder, pickled red ginger or any ginger relish you like (optional)
Use as much as you like

Steps

1. Blanch the mangetout in salted boiling water. Drain and slice diagonally and thinly.
2. Chicken soboro: Heat the ingredients in a frying pan or saucepan and mix with a whisk to dissolve. (It dissolves quickly.)
3. After simmering the seasonings add the minced chicken. Break up the minced chicken with a whisk and evaporate the excess moisture until dry. It takes about 2 minutes to reduce.
4. Egg soboro: You can use the same pan as you cooked the minced chicken in without cleaning. Heat the seasoning in the pan as you did for the chicken and pour in the beaten egg to make the soboro.
5. Put the hot rice in a bowl and transfer the soboro and vegetables onto the rice. Serve while very hot. Try some spicy toppings for grown-ups.
6. You can freeze both soboro in the deep freezer. I used white miso, which has less salt content. If you use normal miso, taste and adjust the quantity of miso.

Story Behind this Recipe

I used to make soboro-don just for my children. But if you season with miso and reduce the sugar, you can serve to adults.