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Minced Chicken and Egg Bowl - Soboro Don

Easy to prepare and extremely child friendly, this recipe should be perfect for Moms out there who need to prepare school meal for their kids. The minced chicken and scrambled eggs can be cooked the night before and everything can be assembled quickly in the morning. Avoiding morning rush is always a good thing. ♥

Minced Chicken and Egg Bowl – Soboro Don

Minced Chicken and Egg Bowl – Soboro Don

Minced Chicken and Egg Bowl - Soboro Don

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4

Print Recipe


  • Minced chicken
  • 350 gram minced chicken, lean parts if possible
  • 5 tablespoon sake
  • 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)
  • Also prepare
  • 4 servings of steamed white rice


  • Minced chicken
    1. Heat a frying pan and add all minced chicken ingredients, cook until all the liquid is almost absorbed by the chicken and the chicken are fully cook, stir often.
    2. Turn off heat and set 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 (optional).
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  • Dedy@Dentist Chef Dedy@Dentist Chef says:

    This japanese style rice"don" dish is simple and quite lean in calories... i guess a little bit of lard or cubed pork will blow my taste buds away, i guess i'm gonna be succesfull on my diet if you're my cook Anita...hehehe *i wish so......

    • Anita Anita says:

      If only you live nearby, it would be great to do dish swap (or pot luck) :D

  • servicefromheart servicefromheart says:

    Hi Anita Thank you for sharing your recipe. You have inspired me with my simple soboro : http://servicefromheart.blogspot.sg/2014/02/easy-soboro-with-pink-steamed-rice.html

  • Foodie Oyaji Foodie Oyaji says:

    Hi Anita, I just came across your blog while surfing the net. Your posts make my mouth water! There is another version of this dish: san-shyoku don (Three-Color or Tri-Color don), which is one of the most favorate bento among Japanese kids. This dish has another ingredient in addition to soboro and egg, and each family has its own recipe for it. My mom used sliced green pepper sauted with soy sauce, but my wife insists it should be pink or red, not green, and says her mom used denbu (a kind of fish flake?). When we talk about this dish as a childhood memory with other people, it always causes discussions, not if arguments :)

    • Anita Anita says:

      I believe I have encountered the 3 color version of soboro don as well in my cooking books, though most use denbu though and not the sliced green pepper one :)

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