Soboro Don (Minced Chicken and Scrambled Egg Rice Bowl)
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Ingredients
- 500 g chicken mince
- 4 eggs
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 2 tbsp caster sugar
- 10 g fresh root ginger, grated
- 100 g frozen peas
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 39.7 g
- Carbohydrate
- 72.7 g
- of which sugars
- 10.5 g
- Fat
- 13.2 g
- of which saturates
- 4 g
- Fibre
- 2.5 g
- Salt
- 2.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Put the chicken mince in a small pan with the soy sauce, mirin, sake, half the caster sugar and the grated ginger. Cook over a medium heat, breaking up any lumps with chopsticks or a fork, for 8-10 minutes until no pink remains and the liquid has mostly cooked away.
- 3
Meanwhile, beat the eggs with the remaining sugar and a pinch of salt. Pour into a separate small pan over a low heat and stir constantly with chopsticks or several thin whisks to break the egg into fine, fluffy grains rather than a solid omelette; this takes 2-3 minutes.
- 4
Cook the peas in a little boiling water for 2 minutes, then drain.
- 5
Divide the rice between four bowls and spoon the chicken mince over one half and the egg over the other, so the two colours sit side by side.
- 6
Scatter the peas over the top for colour and serve straight away.

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