Soboro Don (Chicken and Egg Bowl)


Fast and simple, with chicken on one side and egg on the other, this dish is flavorful. You can substitute ground pork or turkey for the chicken. If you feel you need another dish to accompany, this goes well with Tofu with Nira or steamed snap peas.
4 tablespoons sake (or water)
2 tablespoons + 2 teaspoons soy sauce
4 teaspoons sugar
1 tablespoon freshly grated ginger
1 pound ground chicken
2 teaspoons sunflower or peanut oil

5 large eggs
1/4 teaspoons salt
2 teaspoons sugar

4 cups (or more) cooked short-grain rice
4 tablespoons chopped scallions or chives
Sriracha or other hot sauce (optional)
1 Combine sake, soy sauce, sugar, and grated ginger in large frying pan. Add chicken, and mix well with sauce, breaking up until chicken is loose and granular. Let marinate while preparing eggs.

2 Beat eggs, salt, and sugar together until it is a uniform color.

3 Slowly cook chicken over low heat while breaking up any chunks that form. As the chicken cooks, a lot of liquid will come out, and at one point, it will look almost soupy.

4 Once chicken is cooked through (it only takes a few minutes), turn up the heat to high and boil off all the liquid. When liquid has evaporated, add the oil and stir. Let the chicken fry until the chicken browns and the sauce has caramelized, stirring to prevent scorching.

5 Pour eggs into a non-stick pan and turn heat to medium-low. Once the eggs start to set in the middle, use a whisk or chopsticks to vigorously scramble eggs to make small grains of egg about the size of the chicken.

6 For service, fill each bowl halfway with rice. Put egg on one side, chicken on the other. Garnish with a strip of scallions down the middle, then add a dab of hot sauce for color and a kick.

servings  use metric
original recipe yield: 4 Servings
Notes Recipe adapted from Chef Marc Matsumoto at

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