Soboro Don (Chicken Rice Bowl)
Recipe GLPR08b376b6026861
A classic Japanese rice bowl featuring two golden toppings: seasoned ground chicken cooked until caramelized and tender scrambled eggs with a fluffy, grainy texture. Both are served over steamed short-grain rice and garnished with fresh scallions for a simple yet satisfying meal.
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Ingredients
2 tablespoons sake (or water)
1 tablespoon soy sauce
2 teaspoons granulated sugar
1 teaspoon minced fresh ginger
210 grams ground chicken
4 large eggs
1/4 teaspoon salt
2 teaspoons granulated sugar
2 bowls cooked short-grain rice
1 scallion, chopped
Directions
In a frying pan, combine the sake, soy sauce, 2 teaspoons sugar, and minced ginger. Whisk together until the sugar dissolves. Add the ground chicken and use a spatula to break it up thoroughly, mixing it evenly with the liquid until the chicken resembles loose oatmeal. Set aside to marinate while you prepare the eggs.
In a bowl, crack the 4 eggs and beat them together with the salt and remaining 2 teaspoons sugar until the mixture is uniform in color and texture.
Place the frying pan with the marinated chicken over low heat. Cook slowly, using a spatula to continuously break apart any chunks that form. As the chicken cooks, liquid will release from the meat; this is normal. Continue cooking until the chicken is fully cooked through, breaking it into fine pieces as it cooks.
Once the chicken is fully cooked, increase the heat to high and boil off all the liquid. Watch as the liquid evaporates and the chicken begins to fry in its own fat, developing a golden-brown caramelized exterior. If the chicken is very lean and sticking, add 1 teaspoon of oil. Continue cooking until the chicken is well-browned and the sauce has fully caramelized. Remove from heat and set aside.
Pour the beaten egg mixture into a non-stick pan and place over medium-low heat. Once the eggs begin to set around the edges and in the middle, use a whisk or chopsticks to vigorously scramble the eggs, breaking them into small grains approximately the same size as the cooked chicken pieces. Continue stirring until the eggs are fully cooked through to 160F and reach the desired grain texture. Remove from heat.
To assemble each bowl, divide the cooked rice between two bowls. Top half of each bowl's rice with the scrambled eggs and the other half with the caramelized chicken. Garnish with chopped scallions and serve warm.
