Healthy Japanese Minced Chicken Rice Bowl (Soboro Don) Recipe

Soboro Don (Three-Color Minced Chicken Rice Bowl)　そぼろ丼

“Moist even when cold! This colorful ‘Basic Sanshoku (Three-Color) Soboro Don’ is a perfect go-to recipe. It’s ideal for bento boxes and a guaranteed family favorite.”

What is Soboro Don?

Soboro refers to meat or fish (beef, pork, chicken, white fish, or shrimp) that has been finely crumbled and cooked until loose and flavored. Donburi, often shortened to ‘Don,’ is a beloved Japanese style of serving savory ingredients over a fresh bowl of steamed rice.

The most popular version is made with ground chicken seasoned with soy sauce and sugar. Because it’s often topped with yellow scrambled eggs and green vegetables, it’s also known as Sanshoku-don (Three-Color Bowl).

The Secret to Perfection

The ultimate secret to a professional-grade soboro is loosening the raw ground chicken in water before turning on the heat. This ensures the meat stays tender and prevents unappetizing clumps.

For the eggs, use a non-stick pan over low heat without oil. To maintain a vibrant yellow color, we use Shiro Dashi (white dashi).

Tip: If you don’t have Shiro Dashi, you can substitute it with Men-tsuyu or a mix of 5g light soy sauce, 5g mirin, and a pinch of dashi powder. Using light soy sauce is best for keeping the eggs bright yellow!

Soboro bento is colorful and packed with nutrition!

Types of Meat for Soboro

Chicken: The standard choice for classic Soboro Don.
Beef: Pairs perfectly with Korean-style flavors like Yakiniku sauce or Gochujang.
Pork: Best for “Soboroni” (simmered dishes) with vegetables like Daikon or Pumpkin, as the fat adds richness.

[NOTE📋] What is Soboroni? A dish where meat soboro is simmered with vegetables. 👉 Check out our recipe: Satoimo Soboroni (Taro and ground pork)

Ingredients (Serves 5) : Soboro Don

This recipe uses 140g of cooked rice per person, a standard often used in Japanese hospital nutrition plans. It’s a healthy portion that feels incredibly satisfying due to the generous toppings! (If you prefer a larger household portion, increase the rice to 2.5 cups (~900g cooked), and the toppings will still be sufficient.)

Ground Chicken: 500g
Water (for loosening): 100g
Ginger: 5g (sliced)
Dark Soy Sauce: 40g
Sugar: 10g
Mirin: 20g
Eggs: 300g (~5-6 eggs)
Shiro Dashi: 10g
Uncooked White Rice: 2 cups (320g)
Water (for rice): 420g
Konbu (Kelp): 4g
Frozen Peeled Edamame: 100g
Beni Shoga (Pickled Ginger): 25g

🍚How to Make Soboro Don

Prepare the Rice: Wash the rice and place it in the cooker with water. Wipe the Konbu with a damp cloth and place it on top. Cook the rice.
Loosen the Meat: Place ground chicken and 100g water in a cold frying pan. Gently stir with a spatula until loosened.
Cook the Chicken: Turn on medium heat. Stir until the meat changes color.
Season: Add sliced ginger, sugar, mirin, and soy sauce. Simmer until the liquid has evaporated, then turn off the heat.
Prepare Eggs: Whisk eggs with Shiro Dashi. Preheat a non-stick pan and cook over low-to-medium heat, stirring constantly to make fine scrambled eggs.
Assemble: Serve 140g of rice in a bowl. Top with the chicken soboro, scrambled eggs, edamame, and a touch of Beni Shoga for a pop of color.

Nutrition Facts (Per 5 Servings Total)

Calories: 2,461 kcal (approx. 492 kcal per serving)
Protein: 175.8g
Total Fat: 67.9g
Total Carbohydrates: 301.7g
Salt Equivalents: 11.2g

📖Related Link: Read the Japanese version of this article here! []　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!