A quick and satisfying rice bowl dish featuring sweet scrambled eggs and savory chicken soboro.It's perfect for both everyday meals and lunchboxes—it’s sure to brighten your day!
20 minutes
Mikupon
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- A1 lb ground chicken
- A3 tbsp. soy sauce
- A3 tbsp. sugar
- A1 1/2 tbsp. sake
- A1 1/2 tbsp. mirin
- B4 eggs
- B2 tsp. mirin
- B2 tbsp. sugar
- B1 pinch of salt
- B1 tbsp. vegetable oil
- steamed rice (as needed)
- thinly-sliced green onions (Optional topping)
INSTRUCTIONS
- 1
Make the chicken Soboro:
In a frying pan, combine the ground chicken, soy sauce, sugar, sake, and mirin from group A. Cook over medium heat, stirring and breaking up the meat, until the chicken is fully cooked and the liquid has mostly evaporated. - 2
Make the sweet scrambled eggs:
In a bowl, whisk together the eggs, mirin, sugar, and salt from group B. Heat the vegetable oil in a frying pan over medium heat. Pour in the egg mixture and stir constantly with chopsticks or a spatula until small, fluffy curds form. - 3
Assemble:
Serve the steamed rice in bowls. Top with the chicken Soboro and scrambled eggs side by side. Garnish with sliced green onions if desired.
RecipeID
88
Tips & Notes
You can add about 1 tsp. of freshly grated ginger to the chicken for extra flavor.
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I was born in 1990 and am a mother of two—ages 5 and 3. After getting married and having children, I realized how happy it makes me to hear my family say, “This is delicious!” That joy motivated me to keep improving and to create dishes that bring smiles to the table. As an ordinary mom raising kids in a typical household, I focus on sharing affordable, simple, and tasty recipes that don’t require much money or effort, yet still make everyone happy.