Cherry & Dennis Helper Habitat
Japanese Chicken Soboro Rice Bowl
日式雞肉鬆三色丼
Recipe overview
Japanese chicken soboro don layers sweet-savoury chicken crumbs, fine scrambled egg and bright spinach in three sections over rice for a dry, lunchbox-friendly family meal.
01
Ingredients
Main ingredients
- 400 g minced chicken
- 4 piece egg
- 250 g Spinach
- 4 bowl cooked rice
Sauce
- 3 tbsp light soy sauce
- 2 tbsp sugar
- 3 tbsp water
Seasoning
- 1/2 tsp salt
- 2 tsp cooking oil
02
Tools
- knife
- cutting board
- mixing bowl
- saucepan
- frying pan
- wooden spoon
- whisk
- measuring spoons
- timer
03
Steps
Step 1
Mix sauce
Combine 3 tbsp soy sauce, 2 tbsp sugar and 3 tbsp water.
Step 2
Combine chicken
In a cold pan, loosen all minced chicken into the sauce.
Step 3
Cook soboro
Cook 8 minutes over medium heat, breaking the chicken into fine crumbs.
Step 4
Check doneness
Cook 2 more minutes until fully brown, no pink, and 71°C.
Step 5
Whisk eggs
Whisk four eggs with half teaspoon salt.
Step 6
Scramble finely
Cook in 1 tsp oil for 3 minutes, stirring into fine yellow crumbs.
Step 7
Blanch spinach
Blanch spinach in boiling water for 45 seconds until bright green.
Step 8
Cut spinach
Drain, squeeze dry and cut into 4 cm lengths.
Step 9
Warm rice
Warm four bowls cooked rice covered for 3 minutes.
Step 10
Divide rice
Divide rice among four white bowls and level it.
Step 11
Arrange colours
Toss spinach with remaining 1 tsp oil; arrange chicken, egg and spinach in three sections.
Step 12
Serve
Confirm chicken is fully cooked and serve warm.
Common mistakes
- Large chicken lumps lose the fine soboro texture.
- Mixing all toppings removes the three-colour presentation.
Tips
Starting chicken in a cold pan helps form fine crumbs.
Stir eggs rapidly for small soft curds.
