Chicken Soboro Rice Bowl
The key to making good chicken soboro (seasoned ground meat) is to infuse the meat with flavor before cooking to ensure that every bite tastes as good as the last.
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 scallions
- About 400 g cooked rice (hot)
- Benishoga, as needed
Put the ground 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 of water and mix thoroughly.
Adding water will keep the chicken 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.
Cover the pan to keep the chicken from drying out.
Chop the scallions into 4-5 mm lengths. Place the rice in large rice bowls (donburi) and top with the chicken soboro. Sprinkle with chopped scallions and top with benishoga.