Soboro don (そぼろどん) is a Japanese rice bowl with a minced chicken and scrambled eggs topping. This particular combo is well-loved by children, and Japanese mothers often prepare a soboro don bento box for their kids.
You can cook the minced chicken and scrambled eggs the night before, and assemble a bento box quickly in the morning. Avoiding the morning rush is always a good thing. ♥
Incidentally, this dish is also well suited for those who practice meal-prepping. One recipe is enough for four servings, so feel free to increase the amount should you need to.
Ingredients for soboro don
You can make fresh ginger juice from grated fresh ginger and then press to obtain the juice.
For the scrambled eggs, we need eggs, mirin, sugar, salt, and oil.
To finish the rice bowl, we also need steamed white rice and chopped scallions.
How to cook soboro don
1. Cook minced chicken
Heat a frying pan and add all minced chicken ingredients. Stir often to break up the chicken, and cook until the chicken has absorbed almost all the liquid.
Turn off the heat and set the cooked chicken aside.
2. Cook scrambled eggs
Lightly beat eggs, mix with mirin, sugar, and salt.
Heat a frying pan and add the oil to coat the pan (skip this if you are using a non-stick pan).
Pour the egg mixture and cook while stirring with a spatula or chopsticks until the eggs are no longer runny and broken into small lumps.
How to serve soboro don
This recipe is enough four servings, and we will need four servings of steamed rice.
Place each serving of rice in a bowl, arrange minced chicken and scrambled eggs side-by-side, making two patches.
Garnish with chopped scallions right before serving.
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