Three-color Soboro Rice Bowl

Popular bento menu with ground chicken, egg and snow peas. Great color and nutritional balance.

Three-color Soboro Rice Bowl
Photographed by Manao Okamoto


Recipe by
Masatoshi Kitada

Easy

Chicken

Eggs

Rice & Noodles

540kcal

30minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 2 bowls cooked rice (hot)
  • 150 g ground chicken
  • [A]

    • 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

Directions

1

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.

Advice

Letting the ground chicken soak up the simmering broth will help give it a crumbly yet moist consistency.

2

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.

Advice

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.

3

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.