Soboro Donburi Recipe (Ground Chicken Rice Bowl)

By Sudachi · 40 min

Ingredients

Instructions

1. Crack the eggs into a bowl, add the sugar, sake and salt, and stir gently until the sugar and salt dissolve, without whisking hard to avoid bubbles.
2. Lightly oil a nonstick pan over medium heat and pour in the eggs. When they start to set, stir them into a scramble. Once no runny egg remains, turn off the heat.
3. Spread the egg crumbs on a plate to cool. Wipe out the pan, washing it if egg has burnt on.
4. In a small bowl, mix the soy sauce, oyster sauce, sake, mirin and sugar to make the soboro sauce, and set it near the stove.
5. Oil the pan again, return it to the heat and stir-fry the ginger for 10–20 seconds, until fragrant.
6. Add the ground chicken and stir until it forms small separate crumbs with no pink left.
7. Pour in the soboro sauce and bring to a boil over high heat. Stir along the bottom and cook until the liquid has fully evaporated, then remove from the heat.
8. Bring 1 L of water to a boil in a pot and fill a bowl with ice water. Cut a cross into the root end of the spinach and wash it well.
9. Add 2 tsp salt to the boiling water. Boil the spinach root end first for 30 seconds, then submerge the leaves and boil 15–30 seconds more, uncovered.
10. Transfer the spinach to the ice water. After about 30 seconds, when cold, drain, squeeze firmly and chop into 3–4 cm pieces.
11. Toss the spinach in a bowl with 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp ground sesame seeds and the bonito flakes.
12. Reheat the soboro gently if needed. Divide the hot rice between two bowls and level the surface.
13. Arrange the egg, soboro and sesame spinach in separate sections over the rice, then add 1 tbsp red pickled ginger on top if you like.

Summarized from Sudachi's video. Watch it for the details.

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EggGingerRiceSpinachBonito flakeGround chicken