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Soboro Don (Japanese Minced Chicken Bowl)

Recipe for Soboro Don (そぼろ丼)- A Japanese minced chicken bowl with steamed rice, seasoned ground chicken, scrambled eggs, spinach, carrots, and a little pickled ginger.
Course Main
Cuisine Japanese
Keyword bento, chicken, egg, Japan, Japanese, poultry, rice, spinach
Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

Chicken:

  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon salt

Eggs:

  • 1 tablespoon vegetable oil
  • 4 eggs
  • 4 teaspoons sake optional
  • 2 teaspoons sugar
  • 1/2 teaspoon salt

Spinach:

  • 10 ounces spinach
  • 2 tablespoons soy sauce
  • 2 tablespoon ground sesame seeds
  • 1 tablespoon granulated sugar

Carrots:

  • 2 large carrots shredded
  • 1/2 cup dashi
  • 2 teaspoons mirin
  • 1/4 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 teaspoon granulated sugar

Base:

  • 4 cups steamed Japanese white rice
  • Pickled ginger

Instructions

To cook the chicken:

  • Heat a wok or large saucepan over medium heat with the vegetable oil. Break up the chicken into the pan. Add the sake, mirin, chicken stock, soy sauce, sugar, ginger, and salt. Use a pair of chopsticks or a wooden spoon to continuously stir the chicken as it cooks, breaking it up into fine pieces. Continue stirring until only a little liquid remains to keep chicken moist. Remove chicken from pan and cover to keep warm.

To make the eggs:

  • Clean the pan and place back over medium heat with vegetable oil. In a medium bowl, beat together the eggs, sake, sugar, and salt. Add to the hot pan and stir continuously with chopsticks, breaking up the egg into tiny pieces, until cooked. Remove from pan and cover to keep warm.

To make the spinach:

  • Bring a large pot of water to a boil. Add the spinach and cook briefly, just until bright green. Drain and rinse with cold water. 
  • Once cool enough to handle, squeeze any excess moisture from the spinach and toss with the soy sauce, sesame seeds, and sugar.

To make the carrots:

  • Clean the pan and place over medium high heat. Add the shredded carrots, dashi, mirin, salt, soy sauce, and sugar. Bring to a boil, then reduce heat to medium low and simmer until the carrots are tender, about 4 minutes.

To assemble:

  • Fill each bowl with rice and top with chicken, eggs, and spinach. Top with a little carrots and pickled ginger. Serve immediately.