Rice with Chicken Soboro
The key to making good soboro, or sweet and savory ground meat, is to infuse the meat with flavor before cooking.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2-3)
- 300 g ground chicken
- 3-4 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar
- 1 tsp ginger (grated)
- 4 scallion
- About 400 g cooked rice (hot)
- Benishoga, as needed
Put the chicken and [A] into a frying pan and stir thoroughly, using two pairs of cooking chopsticks.
Once the chicken is evenly coated, add 100 ml water and mix thoroughly. This will ensure the end result is tender.
Place over medium heat and continue stirring until the chicken is white and crumbly.
Cover and simmer over low heat for around 10 minutes. This will prevent the chicken from drying.
Chop the scallion into 4-5 mm lengths. Place the rice in large rice bowls (donburi) and top with chicken. Sprinkle with scallion and top with benishoga to serve.