Soboro Don - Minced Meat Rice Bowl

A delicious donburi with minced chicken and scrambled eggs, convenient and nourishing for quick lunch breaks!

4.96/5 (22)

Prep Time: 5

Cook Time: 15

Rest time: 30

Total Time: 50

Course: Donburi, Main course

Cuisine: Japanese

Servings: people

Calories: 272kcal

In a small bowl, dissolve the salt in the water
5 tablespoons water, 0.5 teaspoon salt
Add the green onion
1 green onion
Let it rest for 15 minutes in the fridge

Mix all ingredients well in a bowl
250 g of chicken, 1 tablespoon of sake, 3 tablespoon of mirin, 1 teaspoon of sugar, 3 tablespoon light soy sauce, 2 tablespoon cornstarch, 1 teaspoon of ginger, 1 clove garlic, 1.5 tablespoon of green onion infused water
Let it rest covered for 15 minutes in the fridge
In a wok over medium-high heat, add a bit of oil and let it heat up
Add the meat and spread it with a spatula. Let it brown on one side for 2-3 minutes
Mix while breaking up the minced meat pieces a bit. Let it brown again
Repeat until the meat is cooked, then set aside

In a cold saucepan, mix the egg ingredients
3 eggs, 1 tablespoon of sugar, 1 pinch salt
Place the saucepan over medium-low heat
Cook the egg mixture, stirring often to detach the cooked eggs from the bottom or sides of the pan and to maintain the bright yellow color of the eggs
Stir to break up large pieces into smaller ones
Cook the eggs until they are no longer liquid and are soft and fluffy. Set aside

Place the rice in individual bowls
2 portions of japonica rice
Arrange the minced chicken on half of the rice and the scrambled eggs on the other half
Place the green onions in a line in the middle
3 stems of green onions
Garnish with pickled red ginger, if desired
Beni shoga

Browning the meat is very, very important. Really. You need to be patient at this step and resist the urge to mix immediately

Note on green onion infused water

Salt is deliberately added to create a higher salt concentration in the water than inside the green onions. This way, we extract maximum flavor

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