Soboro Rice Bowl with Ground Chicken and Okara

Name: Soboro Rice Bowl with Ground Chicken and Okara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs; 2 packages Souce for natto or mentsuyu; 1 tbsp Mayonnaise; 1 Vegetable oil (for frying); 150 grams Ground Chicken Breast; 50 grams Fresh okara; 1 dash Salt and pepper; 1 Sesame oil (for stir frying); 1 tbsp Ginger Jam; 2 tbsp Water; 1 tbsp Sake; 1/2 tsp Dashi stock granules; 2 tsp Usukuchi soy sauce; 2 big bowls Hot cooked white rice; 1 generous amount Green onions (finely sliced); 1 White sesame (if desired); 1 Shredded nori seaweed (if desired); 1 Ichimi spice or shichimi spice (if desired)

Servings: persons

2 Eggs
2 packages Souce for natto or mentsuyu
1 tbsp Mayonnaise
1 Vegetable oil (for frying)
150 grams Ground Chicken Breast
50 grams Fresh okara
1 dash Salt and pepper
1 Sesame oil (for stir frying)
1 tbsp Ginger Jam
2 tbsp Water
1 tbsp Sake
1/2 tsp Dashi stock granules
2 tsp Usukuchi soy sauce
2 big bowls Hot cooked white rice
1 generous amount Green onions (finely sliced)
1 White sesame (if desired)
1 Shredded nori seaweed (if desired)
1 Ichimi spice or shichimi spice (if desired)

1
In a bowl, combine the ingredients.
2
Heat some oil in a skillet, make scramble eggs and transfer it on to a plate.
3
Combine the ingredients in a small bowl and set it aside.
4
You do not need to wash the bowl that you used to mix the eggs.
5
Use the bowl to mix the ground chicken and okara with chopsticks.
6
Heat some sesame oil in a skillet, add the mixture from Step 3, lightly season it with salt and pepper and cook stirring occasionally not to let the chicken form lumps.
7
Add the ingredients from Step 2 into the chicken from Step 4 and mix well with chopsticks.
8
Add some rice into a serving bowl.
9
Spread the chicken soboro on top and place the scrambled egg from Step 1 and the green onions on top.
10
I forgot to take a photo of the finished product, so the top photo shown here is at Step 6.
11
Sprinkle on some white sesame seeds, shredded nori seaweed and shichimi spice and it is done.

946

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 2 Eggs, 2 packages Souce for natto or mentsuyu, 1 tbsp Mayonnaise, 1 Vegetable oil (for frying), and more.

Yes, Soboro Rice Bowl with Ground Chicken and Okara 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!