Soboro Don (Minced Meat Rice bowl) そぼろ丼
What kind of dish is Soboro Don (Minced Meat Rice bowl)？？
Soboro = A food made by finely chopping beef, pork, chicken, fish, or shrimp and then frying them until they become crumbled.
Don (rice bowl) = A dish made by topping rice with ingredients such as meat, fish, and eggs.
Soboro don is a dish made by placing ground chicken seasoned with soy sauce and sugar on top of rice.
Soboro don is often served on top of rice with scrambled eggs and beans. For this reason, it is also called sanshokudon (three-colored rice bowl).
The secret to making this dish delicious is to first soak the minced chicken in water to loosen it so that the mince is tender and there are no chunks of meat.
To make scrambled eggs, use a Teflon-coated frying pan over low heat without oil. A seasoning called shiro dashi is used to maintain the eggs’ beautiful yellow color.
If you don’t have shiro dashi, you can substitute it with mensuyu or a mixture of 5g of light soy sauce, 5g of mirin, and a pinch of dashi no moto granules.
By the way, a dish made by simmering soboro with vegetables like daikon radish or pumpkin is called soboroni.
Types of Meat Used in Soboro
- Ground chicken is the standard for minced meat rice bowls.
- Ground beef goes well with dishes like bibimbap, which use yakiniku sauce or gochujang (red pepper paste).
- For soboroni made with daikon radish or pumpkin, it’s recommended to use pork with a little fat.
NUTRITION FACTS : Soboro Don (Minced Meat Rice bowl)
- 1868 Calories Protein 166.3 g Total Fat 66.8 g Total carbohydrates 160.7 g Sodium 11.2 g
INGREDIENTS : Soboro Don (Minced Meat Rice bowl) (5SERVINGS)
- Minced Chicken (500g)
- Water (100g)
- Ginger (5g)
- Dark Soy Sauce (40g)
- Sugar (10g)
- Mirin (20g)
- Eggs (300g)
- Shiro Dashi (10g)
- Rice (2 cups : 320g)
- Water (420g)
- Konbu (4g)
- Frozen Peeled Edamame (100g)
- Beni shoga (Pickled Ginger) (25g)
How to make Soboro Don (Minced Meat Rice bowl)
- Add the minced chicken and water to a frying pan.
- Gently loosen the minced chicken using a spatula.
- Stir-fry over medium heat until the chicken changes color.
- Slice the ginger.
- Add the sugar, mirin, soy sauce, and ginger to the frying pan.
- Simmer until the water has evaporated, then turn off the heat.
- Break the eggs and mix with the shiro dashi.
- Preheat a frying pan to make scrambled eggs. Use low-to-medium heat.
- Wash the rice.
- Place the rice and water in the rice cooker.
- Wipe the surface of the konbu with a damp cloth.
- Place the konbu on top of the rice.
- Cook the rice.
- Place the rice on a plate and top with the minced meat, scrambled eggs, edamame beans, and beni shoga.
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