If you’re looking for an easy, Japanese rice bowl, you’re looking for soboro don. Ground chicken, eggs, rice, and a hint of green in the form of edamame makes for a complete, delicious meal.
Since this is a rice bowl, be sure to cook your rice before starting anything else. I use a rice cooker, but the Instant Pot is also a great way to quickly and easily cook rice. You’ll want to use an east Asian short grain white rice. We use Rhee Chun brand, which is Korean, and Haru Haru is a good, affordable Japanese brand. You can read more about Japanese rice here.
This recipe is otherwise a simple stovetop recipe that uses two pans at once to speed things up. You’ll cook the chicken in one pan and the eggs in the other, mostly at the same time. Get the chicken started, and then start the egg second, since it cooks more quickly.
Start off by heating a larger nonstick pan on medium. Once warm, spray with cooking spray and add ground chicken. Cook most of the way through, breaking up the meat into smaller pieces constantly with a wooden spatula. Once the meat is mostly cooked, add the mirin, soy sauce, sugar, and ginger. Stir to coat and keep cooking until the liquid is mostly gone.
You’ll also want to heat up a medium-sized pan on medium-low for the eggs. Coat with cooking spray. Beat the eggs with the sugar and pour into the pan. Use chopsticks to break up the egg while it cooks.
Reheat the frozen edamame by covering with water in a microwave safe bowl, and then microwave until warm. Drain.
Now it’s time to assemble your bowls. And dinner’s ready!
Soboro Don
Equipment
- Nonstick pans (2)
Ingredients
Chicken
- 1 lb ground chicken
- 2 tsp minced ginger
- 4 Tbsp mirin
- 4 Tbsp soy sauce gluten free
- 3 Tbsp sugar coconut palm or white
Eggs
- 4 large eggs
- 1.5 Tbsp sugar coconut palm or white
Other
- ½ cup frozen edamame
- cooking spray
- 4 servings Japanese short grain white rice, cooked
Instructions
- Heat a large nonstick pan on medium heat and spray with cooking spray.
- Add ground chicken and cook almost all the way through, breaking up into smaller pieces constantly.
- Add mirin, sugar, soy sauce, and ginger. Stir to coat and keep breaking up meat. Cook until most liquid is gone.
- While the meat is cooking, heat a medium nonstick pan on medium low and spray with cooking spray.
- Beat eggs and sugar.
- Add eggs to second pan and break up with chopsticks as it cooks.
- Remove from heat when egg is cooked through.
- Place frozen edamame in a microwave safe bowl and cover with water.
- Microwave edamame for 2 minutes, until warm, and drain.
- Assemble bowls, dividing chicken, egg, and edamame, and serve over rice.
Notes
This recipe was inspired by Just One Cookbook.