Ready for a quick and delicious authentic Japanese food recipe that will please just about everyone? Then get ready for our yummy tricolor soboro bowl. This rice bowl has three toppings that allow you to enjoy three different textures and three different flavors at the same time. Enjoy this colorful dish for dinner or in a bento box. It makes the perfect light but filling lunch or dinner. Let’s do it!
What Is Soboro?
Soboro is seasoned ground chicken that is used in a wide variety of dishes in Japanese food culture, including lots of different rice bowls. It only takes about 10 minutes to whip up, so it’s a good basic but flavored-filled recipe to learn. You can later apply it to all sorts of other dishes and impress your friends and family with your skills!
Basically, soboro is a mix of ground chicken, sugar, soy sauce, and sake. You simply brown them in the pan until you get a nice chewy, sweet and savory, almost caramelized taste going. It is a great topping for salads or even just rice, which is simply called soboro donburi in Japanese. When you are ready to get a bit more creative, check out our recipe for simmered daikon radish with soboro.
Uses of Soboro
Because soboro lasts for four to five days in the refrigerator or about one month in the freezer, it’s a good idea to make much more than you are going to use just for dinner and continue to use it for other dishes. You can stir-fry soboro with rice and egg to make a rich and juicy chicken fried rice, wrap it inside a sheet of a fried egg to make a delicious chicken meat omelet (tamagoyaki), or simply eat it with rice, pasta, etc. Once you get the art of soboro down, you will be using it to create brand-new dishes, including variations of this tricolor bowls with different ingredients!
About Japanese Rice Bowls (Donburi)
Donburi is more than just a bowl of rice. It’s a traditional Japanese food recipe that places a variety of ingredients on top of a bowl of savory rice to create a quick, simple and healthy meal. Some of the most common and popular donburi out there include the poke bowl, which lays fresh sashimi on top of the rice, and gyu don, the classic beef bowl that you find at many Japanese restaurants. Here are a handful of our favorite donburi rice bowls for you to check out, each one a great reason to always make a huge pot of rice and keep it handy! Even just eggs on top of rice with some soy or hot sauce make a great donburi.
- Use four chopsticks to whisk the ground meat and eggs when making soboro.
- When making eggs, use a frying pan if you want your crumbles to be bigger, use the small pot if you want the crumbles to be smaller.
- Scrambled eggs last about three days in the refrigerator. Make extra to throw on top of your rice with leftover soboro for a meal that lasts all week!
Tricolor Soboro Bowl
- 10 Snow Peas
- Cooked Rice
- 5.3 oz Ground Chicken
- 3 Tbsp Sugar
- 2 ½ Tbsp Soy Sauce
- 2 tsp Sake
- 3 Egg
- 1 Tbsp Sugar
- ½ Tbsp Sake
- ¼ tsp Salt
- In a small pot, mix all of the ingredients of chicken.
- Heat the pot over medium heat and cook until chicken is cooked. Stir often with four chopsticks while cooking to separate the meat easily.
- In a small pot, mix the eggs and the seasonings.
- Heat the pot over low heat while stirring with four chopsticks.
- Once the egg starts to harden on the side, quickly mix until the egg resembles a dry, crumbling scrambled egg. Remove from the heat immediately after.
- Remove the string from the snow peas, and boil in salt water for about 1 minute.
- Cool with cold water, drain, and thinly cut them.
- Place the meat, eggs, and snow peas on rice. Done!