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Soboro Don

A Japanese rice bowl with chicken and egg.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian, Japanese
Keyword: Gluten Free
Servings: 4
Calories: 463kcal

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

Calorie count includes one serving of rice.