Savory Chicken Soboro: Four-Color Rice Bowl

Savory Chicken Soboro: Four-Color Rice Bowl

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.


For the chicken soboro:
◆Ground chicken
100 g
3 tablespoons
◆Dashi stock (granules and water)
1 tablespoon
◆Soy sauce
4 tablespoons
◆Sesame oil
1 teaspoon
〇Egg soboro
〇Light brown sugar
1 tablespoon
1 teaspoon
〇Milk (soy milk)
1 tablespoon
※Tofu and sakura denbu
2 tablespoons
※Sakura denbu (sweet pink-colored semidried fish flakes)
4-5 teaspoons
Snow peas
as needed
Nori seaweed
as needed


1. Chicken soboro: Add the ground chicken and sake into a frying pan, and stir-fry while pressing down with a spoon to separate the meat into small pieces.
2. Add the grated ginger and dashi stock, then briefly stir. Add in the soy sauce, and let the meat absorb the flavour. Drizzle on some of the sesame oil at the end.
3. Eggs: Mix the honey, light brown sugar, and milk (or soy milk) in the beaten eggs. Pour the mixture into the pan (or shallow pot), and make egg soboro by evaporating off the moisture.
4. Turn off the heat when the eggs are half cooked, and transfer into a bowl. When cooled, lightly stir to make into very fine sprinkles.
5. Tofu and sakura denbu: Add the tofu into the pan, and mash. Please colour and sweeten it with sakura denbu to your liking. You can also use okara (soy pulp).
6. Parboil snow peas, and let it cool. Cut the pods into very thin strips. Set the peas aside. Now you've made your four-colour toppings.
7. Arrange the toppings on the rice, and you're done.
8. This is a bento box version.

Story Behind this Recipe

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.