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Soboro Don (Japanese Minced Chicken Bowl)
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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Japanese

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 ginger freshly grated
  • 1/2 teaspoon salt
Eggs:
  • 1 tablespoon vegetable oil
  • 4 egg
  • 4 teaspoons sake optional
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
Spinach:
  • 10 ounces spinach
  • 2 tablespoons soy sauce
  • 2 tablespoon sesame seeds ground
  • 1 tablespoon granulated sugar
Carrots:
  • 2 carrot shredded, large
  • 1/2 cup dashi
  • 2 teaspoons mirin
  • 1/4 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 teaspoon granulated sugar
Base:
  • 4 cups white rice steamed, Japanese variety
  • pickled ginger

Instructions

To cook the chicken:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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. 
  2. 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:
  1. 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:
  1. Fill each bowl with rice and top with chicken, eggs, and spinach. Top with a little carrots and pickled ginger. Serve immediately.