Tricolor Soboro Rice Bowl
Made with ground chicken, egg and snow peas, this popular bento menu is both colorful and nutritionally balanced.
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 2 bowls cooked rice (hot)
- 150 g ground chicken
- 1 2/3 tbsp soy sauce
- 1 1/3 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar
- 1 egg
[Potato starch dissolved in water]
- 1/3 tsp potato starch
- 1 tsp water
- 5 snow peas
- Vegetable oil, a small amount
- Salt, to taste
Make the soboro: Bring a pot of water to a boil and add the ground chicken. Cook for about 30 sec over medium heat while stirring with cooking chopsticks to break up the chicken, then strain. In a pot, combine the seasonings for [A] and 80 ml of water, then add the boiled chicken and simmer over medium heat, stirring with cooking chopsticks, for 5-10 min or until the liquid has cooked off completely.
Letting the ground chicken soak up the simmering broth will help give it a crumbly yet moist consistency.
In a bowl, beat the egg, then add a small amount of vegetable oil. Mix in the [potato starch dissolved in water] and stir together, then strain to remove any clumps. Preheat a small frying pan and add half of the egg mixture. Tilt the frying pan to spread the egg out into a thin sheet. When the edges of the egg set and begin to curl slightly, turn the sheet of egg over and fry briefly on the other side, then remove. Repeat with the other half of the egg mixture, then roll the sheets of cooked egg up and cut them into thin slices from the end to make thin strips.
Adding a small amount of potato starch dissolved in water to the egg mixture helps it spread out into a thin sheet that won't break apart while cooking.
Remove the stems and tough fibers along the lengths of the snow peas, then briefly boil them in lightly salted water. Strain and cut into thin strips along their length. Prepare bowls of freshly cooked rice and top with the ground chicken soboro, strips of egg, and snow peas in three unmixed sections.