Aromatic Japanese Soboro Donburi with Ground Chicken and Ginger

Name: Aromatic Japanese Soboro Donburi with Ground Chicken and Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Ground chicken; Soy sauce; Sake; Sugar; Mirin; Freshly grated ginger; Cooked short-grain rice; Rice vinegar; Salt; Large eggs; Sugar; Salt; Neutral oil; Spring onions; Nori

Fragrant and savory rice bowl delight

A classic Japanese dish that's simple, aromatic, and packed with flavor, featuring ground chicken seasoned with ginger atop steaming rice.

45 min
4
Easy

Ingredients

For the Chicken Soboro

Ground chicken

500g

Soy sauce

3 tbsp

Sake

2 tbsp

Sugar

1 tbsp

Mirin

1 tbsp

Freshly grated ginger

2 tbsp

For the Rice

Cooked short-grain rice

4 cups

Rice vinegar

1 tbsp

Salt

1 tsp

For the Eggs

Large eggs

Sugar

1 tbsp

Salt

Pinch

Neutral oil

1 tsp

For the Garnish

Spring onions

2, finely chopped

Nori

1 sheet, cut into strips

Preparation

Preparing the Chicken Soboro

Combine seasonings

In a medium bowl, combine soy sauce, sake, sugar, mirin, and grated ginger.

Coat the chicken

Add ground chicken to the mixture, stirring to coat evenly.

Marinate

Let it marinate for at least 15 minutes in the refrigerator.

Preparing the Rice

Cook the rice

Cook 4 cups of short-grain rice as per package instructions.

Season the rice

Once cooked, gently stir in the rice vinegar and salt while the rice is warm.

Do not overcook the rice; it should be sticky but not mushy. Pro Tip: Keep a small bowl of water nearby to wet your hands and easily handle sticky rice.

Cooking Process

Cooking the Chicken

Heat a pan over medium heat, cook the marinated chicken stirring continuously until fully cooked and the sauce has reduced.

Scrambling the Eggs

Beat the eggs with sugar and salt, then cook in a lightly oiled pan until softly scrambled.

Finishing Touches

Assemble your bowl with a base of rice, topped with chicken soboro, scrambled eggs, and your chosen garnishes.

Plating & Serving