In Japanese cuisine, "soboro" refers to a type of seasoned and crumbled meat topping. It is commonly made from ground chicken or beef that is cooked and flavored with soy sauce, mirin (a sweet rice wine), sugar, and other seasonings. The meat is cooked until it becomes crumbly and then used as a topping for various dishes.
Soboro is often used in traditional Japanese dishes like donburi (rice bowls), where it is placed on top of a bowl of rice along with other toppings such as vegetables and eggs. It can also be used in sushi rolls, bentos (lunch boxes), and as a filling for onigiri (rice balls).
| 2 | 25 mins | 550 cal |
Ingredients
- 200g minced chicken
- 2-3 tablespoons teriyaki sauce
- 3 eggs, slightly beaten
- 200g steamed or boiled baby pak choy
- 2 cups cooked rice
- Oil, salt and pepper
Instructions
- In a large frying pan, heat 1 tablespoon oil over medium heat.
- Add eggs to the frying pan and scramble them. Add salt and pepper to taste. Set aside.
- Into the same pan, add minced chicken and cook through. Add teriyaki sauce and stir-fry till there is almost no liquid. Set aside.
- To assemble, scoop rice into individual bowl. Add chicken, eggs, and green leaves. Garnish with some rice seasoning (optional)
Beside Soboro donburi, this dish can also be called Sanshoku donburi. Sanshoku donburi, also known as "Three-Color Don", is a popular Japanese dish that consists of a bowl of rice topped with three different types of ingredients, each with a distinct color. The three colors typically come from different toppings or proteins.
Each component is usually arranged side by side on top of a bed of rice, creating a visually appealing presentation with three distinct colors. Sanshoku Donburi offers a combination of flavors and textures, allowing you to enjoy different tastes in a single dish.
Published on 05 Jul 2023
