Chicken Soboro Rice Bowl Recipe

Name: Chicken Soboro Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Ground chicken (I used breast meat this time); 3 Dried shiitake mushrooms; 1 King oyster mushrooms; 2 tbsp chopped the white part of a Japanese leek; 1 piece Ginger; 3 tbsp * Cooking sake; 2 tbsp * Mirin; 2 tbsp *Soy sauce; 1 to 1 1/2 tablespoons * Brown sugar (or white sugar); 1 tsp * Miso; 2 tbsp The soaking liquid from rehydrating the shiitake mushrooms; 1 tablespoo Katakuriko; 4 Eggs; 1 tbsp Cooking sake; 1 tbsp Raw cane sugar (or regular sugar); 1 pinch Natural sea salt; 1 Green beans; 1 Salt; 1 Beni shouga red pickled ginger for garnish

Servings: persons

300 grams Ground chicken (I used breast meat this time)
3 Dried shiitake mushrooms
1 King oyster mushrooms
2 tbsp chopped the white part of a Japanese leek
1 piece Ginger
3 tbsp * Cooking sake
2 tbsp * Mirin
2 tbsp *Soy sauce
1 to 1 1/2 tablespoons * Brown sugar (or white sugar)
1 tsp * Miso
2 tbsp The soaking liquid from rehydrating the shiitake mushrooms
1 tablespoo Katakuriko
4 Eggs
1 tbsp Cooking sake
1 tbsp Raw cane sugar (or regular sugar)
1 pinch Natural sea salt
1 Green beans
1 Salt
1 Beni shouga red pickled ginger for garnish

1
Put the ground chicken, all the vegetables, chopped up, and the ingredients marked * in a cold pan and mix well together.
2
Turn the heat on to low-medium and stir fry the chicken soboro.
3
Use 4 to 5 cooking chopsticks held together to mix constantly as you cook.
4
When the whole thing is crumbly and is starting to exude moisture, add the katakuriko dissolved in the soaking liquid from the shiitake mushrooms, and stir until the liquid in the pan is thickened.
5
Beat the egg, and add the ingredients marked .
6
Put a frying pan over low heat and cook the beaten egg while stirring constantly.
7
Turn the heat off while the egg is still a bit soft and finish cooking with the residual heat.
8
Set aside on a plate to cool.
9
Boil the green beans quickly in salted water, and slice on the diagonal.
10
Put some rice in a bowl, top with the chicken, egg and green beans, add some beni shouga (red pickled ginger) as a garnish and it's done!
11
Doesn't it look so tasty?

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 300 grams Ground chicken (I used breast meat this time), 3 Dried shiitake mushrooms, 1 King oyster mushrooms, 2 tbsp chopped the white part of a Japanese leek, and more.

Yes, Chicken Soboro Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soboro Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions