Japanese cuisine · Breakfast & Eggs

Two-Color Soboro Rice Bowl

A two-color rice bowl, half sweet-savory ground chicken, half crumbly scrambled egg — the classic bento dish.

Ingredients · for 4 servings

• 300 g rice
• 400 g ground chicken
• 4 eggs
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 tbsp grated ginger
• 100 g snow peas
• 1 tbsp sesame oil
• 1 pinch salt

Instructions

1. Rinse the rice, cook covered with 660 ml water for 12 min. and let steam for 10 min.; trim the snow peas and blanch in boiling salted water for 2 min., then shock in cold water and halve on the diagonal.
2. Mix the ground chicken with 3 tbsp soy sauce, 2 tbsp mirin, the sake, 1 tbsp sugar and the grated ginger in a cold pot using four chopsticks until smooth so no lumps form.
3. Set the pot over medium heat and cook the meat, stirring constantly, for 8–10 min. until finely crumbled and the liquid has almost fully evaporated.
4. Whisk the eggs with the remaining sugar, 1 tbsp mirin, 1 tsp soy sauce and a pinch of salt.
5. Warm the sesame oil in a nonstick pan over medium heat, pour in the egg mixture and stir constantly with four chopsticks for 2–3 min. until fine, dry egg crumbles form.
6. Divide the warm rice among four bowls, lay the meat and scrambled egg side by side as two clean halves, place the snow peas in the center and serve at once.