Chicken soboro is ground chicken cooked in shoyu, mirin, and sugar. It’s layered on top of rice and sprinkled with sake-cooked scrambled egg on top. It’s great for bentos and you could also use it as a filling for musubi without the egg. I made this the other day and my stepdaughter loved it, so it goes without saying it’s officially approved as kid friendly!
Chicken Soboro
鳥そぼろ
Adapted from わたしの味野菜たっぷり
Makes 4 servings
1 lb ground chicken
4 Tbsp sugar
2 Tbsp mirin
6 Tbsp shoyu
Egg topping
2 eggs
2 tsp sugar
1/2 tsp sake
pinch salt
In a large skillet, add the chicken, sugar, mirin, and shoyu. Turn the heat to medium to medium high and incorporate the liquid into the ground chicken. Cook, stirring constantly until the liquid had evaporated.
In a small bowl, whisk the egg, sugar, sake and salt. Warm a small nonstick skillet over low heat. Add the egg and scramble slowly, using a rubber spatula to constantly move the egg around in the skillet. Cook well.
2 Comments
Thank you for one more easy and wonderful home dish. I feel I could have it almost every day.
Sissi, it is a very down-home kind of dish. Let me know if you give it a try!