Soboro Don (Ground Chicken Bowl)
Author: 
Recipe type: Main
Serves: 4
 
Ingredients
  • 6 cups cooked brown rice
  • 1 to 1½ pounds ground chicken
  • 1 cup water
  • 3 - 5 tablespoons shoyu (soy sauce), to taste
  • 3 tablespoons mirin (sweet cooking sake)
  • 1 tablespoon dry bonito dashi powder
  • ½ to 1 tablespoon minced ginger
  • Kizami nori (sliced seaweed) for garnish
  • FOR SCRAMBLED EGG:
  • 3 eggs
  • 3 tablespoons skim milk
  • ½ teaspoon dry bonito dashi powder
  • Splash of shoyu (soy sauce)
Instructions
  1. Bring water to boil in a medium pot.
  2. Meanwhile, mince ginger. NOTE: I typically keep a tube of grated nama shoga (minced raw ginger) in the refrigerator.
  3. Combine all ingredients in the pot and allow to simmer on medium. Allow the simmering sauce to cook for about 5 to 7 minutes. Taste the sauce to see if it is to your liking. Adjust by adding more soy sauce, if necessary. I tend to use about 3 tablespoons soy sauce since I like the flavor of the chicken mild, and less salty.
  4. Meanwhile, gently tenderize ground chicken with the back of a knife or a meat tenderizing mallet, if you have one.
  5. On medium-low heat, slowly cook the ground chicken with the simmering liquid, constantly mixing so that the meat doesn't clump together. It's very important to cook the chicken on low so the meat stays tender. If you cook the chicken on high, it tends to be tougher. Allow the chicken to simmer for about 15 minutes until well-cooked.
  6. Make finely scrambled egg. Combine egg, milk, dashi powder and shoyu (soy sauce). Gently whisk together. Over medium heat, scramble the egg in a pan using chopsticks or a whisk. The more you whisk while the egg is just starting to cook, the better, and more finely you will be able to scramble your eggs.
  7. Serve rice in a medium donburi bowl, spoon chicken over rice on half of the bowl. Drizzle extra simmering sauce over chicken if desired. On the other half of the bowl, top with finely scrambled egg.
  8. Garnish with kizami nori (sliced seaweed).
Notes
Recipe compliments of What's Cooking in Japan.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/09/03/soboro-don-ground-chicken-bowl/