Soboro Don - Minced Chicken and Egg Rice Bowl

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4


  • Minced chicken
  • 350 gram minced chicken, lean parts if possible
  • 5 tablespoon Japanese sake (rice wine)
  • 3 tablespoon soy sauce
  • 3 tablespoon mirin
  • 2 tablespoon sugar
  • 1 teaspoon fresh ginger juice
  • Scrambled eggs
  • 4 eggs
  • 3 tablespoon mirin
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon oil (optional)
  • Accompaniments
  • 4 servings of steamed white rice
  • 1/4 cup chopped scallions


  • Minced chicken
    1. 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.
    2. Turn off the heat and set the cooked chicken aside.
  • Scrambled eggs
    1. Lightly beat eggs, mix with mirin, sugar, and salt.
    2. Heat a frying pan and add the oil to coat the pan (skip this if you are using a non-stick pan).
    3. 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.
  • To serve
    1. Prepare a bowl of steamed white rice.
    2. Arrange minced chicken and scrambled eggs side by side, making two patches. Garnish with some chopped scallions.

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