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Soboro Don

Recipe by Connie Veneracion
To add more texture to the chicken, we opt for chicken thigh fillets, skin on, that we mince right in our kitchen. The resulting mince has uneven pieces with some larger than others. We love it.
Now, about the egg. Scrambled eggs, barely set and still wet, is the most popular way of cooking the eggs that go with soboro. We prefer to cook the eggs as a thin omelet which is rolled and cut into thin strips.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3 people
Soboro Don

Ingredients
  

  • 250 grams minced chicken
  • 1 tablespoon cooking oil (halve the amount if the minced chicken includes the skin)
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • ¼ teaspoon grated ginger
  • 1 tablespoon sugar

For the eggs

  • 3 eggs
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon cooking oil

Instructions
 

Marinate the chicken

  • In a bowl, stir together the chicken, cooking oil, soy sauce, sake, mirin, ginger and sugar.
  • Cover and set aside.

Cook the omelet

  • Beat the eggs in a bowl with salt and sugar.
  • Heat the cooking oil in a frying pan and pour in the eggs. Tilt the pan to allow the eggs to spread. Cook until set.
  • Transfer the omelet to a cutting board. Roll up then cut into thin strips. Set aside.

Cook the soboro

  • Reheat the frying pan. Spread the chicken with the marinade evenly.
  • Cook over medium-high heat for about a minute then stir. Continue cooking, with occasional stirring, until the liquid has dried up.

Assemble the soboro don

  • Ladle cooked Japanese rice into three bowls.
  • Top the rice with soboro, egg and scallions.
  • Serve the soboro don immediately.

Notes

Updated from a recipe originally published in August 12, 2019
Keyword Chicken, Rice Bowl