Soboro Rice

Soboro rice
Soboro rice

Soboro Rice

By David Calito  ,     ,

August 20, 2015

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Soboro Don (Minced Chicken & Egg on Rice). This dish is usually served at the end of a meal.

  • Prep: 20 mins
  • Cook: 25 mins
  • 20 mins

    25 mins

    45 mins

  • Yields: 6 Servings


3 rice-cups short grain rice, rinsed and drained

2 1/2 cups water

(Ground Chicken Topping)

12 oz (360 g) ground chicken (preferably the thigh meat)

3 tablespoons sake

3 tablespoons soy saue

1 tablespoon mirin

1 tablespoon sugar

2 tablespoons thinly-sliced ginger (sliced into 1″ or 1.5cm long thin needles)

1/2 tablespoon arrowroot starch (“kuzuko”) or potato starch (“katakuriko”) plus 1 tablespoon water, stirred together


Wash and clean all ingredients.

Combine the rice and water, and cook according to the basic plain rice instructions.

Meanwhile, make the ground chicken topping (“tori soboro”). In a small-size classic-style donabe, combine the ground chicken, sake, soy sauce, mirin, and sugar and stir with chopsticks over medium-heat. Bring to simmer and stir frequently so that the ground chicken makes the nice even crumbles and the liquid is reduced by half or more (about 15 minutes).

Add the ginger and stir. Drizzle in the arrowroot starch mixture and stir again. Turn off the heat, cover with lid and let it rest for a few minutes.

To make the daikon leaves topping, heat the sesame oil in a sauté pan over medium-high heat. Sauté the daikon leaves until they are wilted (about 4-5 minutes).

Add the soy sauce and oyster sauce. Sprinkle some sesame seeds and toss all the ingredients together. Transfer to a serving bowl.

To serve, divide the cooked rice in individual bowls and top the rice with tori soboro and the daikon leave toppings. If you like, put a fresh egg yolk on the top each bowl.

Enjoy with Sake and fresh vegetables.


Nutrition Facts

Serving Size1 Cup
Total Fat5g
Monounsaturated Fat1g
Trans Fat1g
Total Carbohydrates11g
Dietary Fiber15g

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