This is a savory chicken soboro that my mother used to make for me. It's a four-color rice bowl using chicken soboro, eggs, tofu with sakura denbu, and snow peas.
I'd never tried any chicken soboro other than my mother's, and I'd had no idea that it's usually sweet until I became an adult.I would like to try making sweet soboro next time.
Please separate the meat using the back of the spoon while it's still half cooked to make fine sprinkles of chicken soboro.Please use a non-stick frying pan or a pot to make egg soboro without using oil. When you don't have one, lightly grease the pan, and pour in the egg mixture.Please adjust the amount of the honey and sugar to your liking.
Enjoy Japanese food around the world.