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Soboro Don - Minced Chicken and Egg Rice Bowl

Learn how to cook soboro don — a classic Japanese rice bowl with two toppings: minced chicken and scrambled eggs — that is great for a bento box or meal-prepping.
Soboro Don - Japanese minced chicken and egg rice bowl.

Soboro Don - Japanese minced chicken and egg rice bowl.

Soboro don (そぼろどん) is a Japanese rice bowl with a minced chicken and scrambled eggs topping. This particular combo is well-loved by children, and Japanese mothers often prepare a soboro don bento box for their kids.

You can cook the minced chicken and scrambled eggs the night before, and assemble a bento box quickly in the morning. Avoiding the morning rush is always a good thing. ♥

Incidentally, this dish is also well suited for those who practice meal-prepping. One recipe is enough for four servings, so feel free to increase the amount should you need to.

Ingredients for soboro don: ground chicken, eggs, sake, soy sauce, mirin, ginger, sugar, and salt.

Ingredients for soboro don: ground chicken, eggs, sake, soy sauce, mirin, ginger, sugar, and salt.

Ingredients for soboro don

Minced chicken

We need minced/ground chicken, Japanese sake (rice wine), soy sauce, mirin, sugar, and fresh ginger juice.

You can make fresh ginger juice from grated fresh ginger and then press to obtain the juice.

Scrambled eggs

For the scrambled eggs, we need eggs, mirin, sugar, salt, and oil.

Finishing ingredients

To finish the rice bowl, we also need steamed white rice and chopped scallions.

(1) Place ground chicken, sake, soy sauce, mirin, sugar, and ginger juice into a frying pan. (2) Cook until the sauce is dry and the chicken is cook. (3) Mix eggs with mirin, sugar, and salt. (4) Scramble the eggs in a frying pan until set.

(1) Place ground chicken, sake, soy sauce, mirin, sugar, and ginger juice into a frying pan. (2) Cook until the sauce is dry and the chicken is cook. (3) Mix eggs with mirin, sugar, and salt. (4) Scramble the eggs in a frying pan until set.

How to cook soboro don

1. Cook minced chicken

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.

Turn off the heat and set the cooked chicken aside.

2. Cook scrambled eggs

Lightly beat eggs, mix with mirin, sugar, and salt.

Heat a frying pan and add the oil to coat the pan (skip this if you are using a non-stick pan).

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.

Prepare rice in four bowls, top each with a quarter of minced chicken and a quarter of scrambled eggs.

Prepare rice in four bowls, top each with a quarter of minced chicken and a quarter of scrambled eggs.

How to serve soboro don

This recipe is enough four servings, and we will need four servings of steamed rice.

Place each serving of rice in a bowl, arrange minced chicken and scrambled eggs side-by-side, making two patches.

Garnish with chopped scallions right before serving.

Garnish each soboro don with chopped scallions and serve immediately.

Garnish each soboro don with chopped scallions and serve immediately.

Soboro Don - Minced Chicken and Egg Rice Bowl

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4

Print Recipe

Ingredients

  • 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

Instructions

  • 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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Comments

  • 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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