About Soboro
Soboro is a staple of Japanese home cooking—a comforting and versatile dish that’s beloved across generations. With its sweet and savory flavor, soboro pairs perfectly with rice, making it a popular topping for rice bowls and a frequent addition to bento boxes. It’s a familiar feature in everyday Japanese meals.
"Soboro" refers to a dish made by finely crumbling and stir-frying ingredients like ground meat, fish, or eggs so they can fully absorb the seasonings. The word comes from the Japanese verb soboreru, meaning “to crumble” or “to fall apart.” Cooking techniques involving finely crumbling and stir-frying or simmering while stirring can be found in cookbooks dating back to the Edo period (1603–1868). However, the name and style of “soboro” as we know it today are believed to have become established at a later date.
Chicken soboro in particular became popular in home kitchens and bento culture from the Meiji through Showa periods (late 19th to 20th century). Thanks to its long shelf life, ease of preparation, and versatility, it has become an indispensable part of the Japanese dining table.
This recipe introduces how to make tori soboro—chicken soboro—which is perhaps the most beloved and iconic version of the dish.
20 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 14 oz ground chicken
- 2 tbsp. sesame oil
- A4 tbsp. water
- A4 tbsp. soy sauce
- A4 tbsp. Japanese sweet rice wine (mirin)
- A2 tbsp. sugar
- A2 tsp. ground raw ginger
- A1 tsp. powdered dashi soup stock
- A1 tsp. cornstarch
INSTRUCTIONS
- 1
Pour sesame oil into a heated frying pan and add the ground chicken. On medium heat, stir the chicken with a whisk until cooked, breaking it into small pieces.
- 2
Add water, soy sauce, Japanese sweet rice wine, sugar, ground raw ginger, powdered dashi, and cornstarch to the pan. Stirring occasionally, cook on low heat for 4-5 minutes. Remove from heat and serve.
RecipeID
18
Tips & Notes
It can be served not only as a side-dish, but can be sprinkled on rice, used in bento lunchboxes, or further thickened with cornstarch and be made into a sauce to enhance various dishes.
It is commonly poured over boiled or steamed kabocha (Japanese pumpkin squash). Miso soboro, a version made with miso, is also popular.
・This recipe can be made with either ground chicken breast or ground thigh meat. Ground chicken breast will result in a lighter and less oily soboro. Ground pork can also be substituted for another delicious variation.
・Using a whisk helps to easily break up the ground chicken while cooking. If you have one, a silicon whisk will prevent damage to the frying pan. If you do not have a whisk, a spatula or wooden paddle can also be used to break apart the meat.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.