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Chicken Soboro Bento
5 from 4 votes

Chicken Soboro Bento

The portable version of Soboro Don, this Soboro Bento, is packed with savory Chicken Soboro, vibrant Egg Soboro, nutty sesame green beans, and a tangy carrot salad. Delicious, balanced, and satisfying; this easy bento box lunch comes together from ingredients you probably already have in your kitchen.

Prep Time
20 mins
Cook Time
7 mins
Total Time
27 mins
Servings: 2 bentos
Calories: 383 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

Green Bean Goma-ae
  • 120 grams green beans
  • 1 tablespoon sesame seeds toasted
  • ½ teaspoon cane sugar evaporated
  • ¼ teaspoon salt
Carrot Salad
  • 75 grams carrot (1 small carrot, peeled & shredded)
  • 12 grams onion (sliced thinly)
  • ¼ teaspoon salt
  • 2 teaspoon olive oil
  • 1 teaspoon red wine vinegar
  • flat-leaf parsley (minced)
Chicken Soboro
  • 190 grams ground chicken
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 2 teaspoons cane sugar evaporated
  • 1 teaspoon ginger fresh juice
Egg Soboro
  • 3 egg large
  • 1 teaspoon cane sugar evaporated
  • ¼ teaspoon salt
Bento
  • 2 ervings short-grain rice 1 rice cooker cup, cooked
  • 2 cherry tomato

Instructions

For Green Bean Goma-ae
    Cup of Yum
  1. Bring a pot of well-salted water to a boil and then add the whole green beans. Return to a boil and cook for 1-2 minutes or until they are your desired texture. Drain the beans and plunge into ice water to set the color.
  2. Drain and dry the green beans with paper towels and then trim the stem end off and chop the green beans into small pieces.
  3. Grind the toasted sesame seeds, sugar, and salt together with a mortar and pestle, or clean spice grinder and toss the green beans with the resulting mixture.
For Carrot Salad
  1. Put the shredded carrot and onion into a bowl and sprinkle with the salt. Mix to combine and let this sit for 10-15 minutes to allow the excess water to come out of the vegetables.
  2. When the carrots are limp, use your hands to squeeze out as much water from them as you can.
  3. Dress the salad with olive oil, red wine vinegar, and parsley.
For Chicken Soboro
  1. In a non-stick frying pan, mix the chicken, sake, soy sauce, sugar and ginger juice, breaking up any clumps of ground chicken as you go.
  2. Put the pan over medium-high heat and cook the chicken, using a spatula to break up the meat as it cooks into small crumbles.
  3. The Chicken Soboro is done when there is no liquid remaining in the pan, and the chicken is well cooked.
For Egg Soboro
  1. Beat the eggs, sugar, and salt until the yolks and white are thoroughly combined.
  2. Heat a non-stick frying pan over medium-low heat until moderately, but not scorching hot.
  3. Pour the egg mixture into the pan, and scramble vigorously with chopsticks, or a whisk, breaking the egg up into small curds.
  4. The Egg Soboro is done when it is crumbly and no longer wet.
Assemble Soboro Bento
  1. Split the size between your two bento boxes and spread the rice in a thin layer, leaving a little space at the edge.
  2. Pack the carrot salad and tomatoes in the gap you left in the rice.
  3. Cover the rice with the chicken, egg, and green beans in whatever pattern you like.

Nutrition Information

Calories 383kcal (19%) Carbohydrates 19g (6%) Protein 28g (56%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 327mg (109%) Sodium 1558mg (65%) Potassium 908mg (19%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 7118IU (142%) Vitamin C 14mg (16%) Calcium 116mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 2 bentos

Amount Per Serving

Calories 383

% Daily Value*

Calories 383kcal 19%
Carbohydrates 19g 6%
Protein 28g 56%
Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 327mg 109%
Sodium 1558mg 65%
Potassium 908mg 19%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 7118IU 142%
Vitamin C 14mg 16%
Calcium 116mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.