Soboro Don (Japanese Ground Chicken Rice Bowl)



Loving this simple dish that's kid-friendly, yet perfect for a weeknight family meal if you're looking for something quick and easy to prepare. I love eggs, and especially scrambled eggs. This chicken mince rice bowl is served with an egg crumble, which is made by scrambling the eggs with a pair of chopsticks until it turns into crumbs (of course!). Leftovers also make great lunchboxes for kids the next day.




Soboro Don
Source: Adam's Big Pot

Ingredients

1 tbsp vegetable oil
500g chicken mince
¼ cup soy sauce
¼ cup sake
2 tbsp caster sugar
2 tbsp mirin
¼ cup water
2 cups snow peas, tailed
8 cups steamed short-grain rice,

To serve

1 sheet nori, finely sliced, to serve

EGG CRUMBLE

4 eggs
2 tbsp mirin
1 tsp caster sugar

Method

Heat the oil in a medium saucepan over medium heat and add the chicken mince. Fry the mince until it turns white (you don't need to brown it) and add the soy sauce, sake, sugar, mirin and water.

Bring to a simmer, stirring occasionally for about 10 minutes, or until the liquid has almost completely evaporated. Stir again to moisten the chicken and set aside.

To make the egg crumble, heat the eggs, mirin, sugar and salt together in a medium saucepan over medium heat, stirring frequently for about 10 minutes, or until the egg dries and is in small pieces. Blanch the snow peas in boiling salted water for about 1 minute, then refresh in cold water.

Cut the snow peas in half diagonally. Divide the rice between four bowls and press down to create a flat surface.

Arrange the chicken, sliced snow peas and egg crumble in sections over the top of the rice.

Serve with sliced nori.

TIP:  This recipe works equally well with pork, turkey or beef mince. For the snow peas you could substitute cooked green peas, or blanched green beans sliced into rounds.



Comments

Post a Comment

Popular posts from this blog

Light and fluffy Ricotta Cheesecake (with homemade ricotta)

Image
I made ricotta cheese. Did you not know you could do that, with only 3 ingredients in less than 10 minutes! And all with curds and whey, I felt like Little Miss Muffet now waiting for a spider to pounce at me. So why make ricotta? Apparently, homemade ricotta gives the cheesecake a fluffier texture, and it did turn out to be light, fluffy and creamy, with a subtle taste of ricotta. I used a gingernut biscuit base just to add some flavour and texture, although you can omit that to make a crustless version. This is not a very sweet cake, unlike your typical New York cheesecake. It's probably closer to a Japanese cheesecake except for the fine graininess of the ricotta. If you like, you can serve it with some berry coulis to satisfy that sweet tooth. I find that the cake tastes best after it has "matured" for up to 3 days in the fridge. The flavours seem to have developed and the texture is somehow creamier too. Ricotta in the making Homemade Ricotta Adapted from Smitten Kit...
Read more

Malaysian Satay Recipe

Image
  Mention the word "satay" and I am instantly reminded of my childhood years and years ago, how the Malay Satay Man would peddle his mobile satay stall on his bicycle in my neighbourhood, tooting his horn. Sometimes, I could even smell the aroma from my house, even though he could be grilling his satay down the road. I would get all excited at the prospect of having satay for dinner, and run to the window to see if I could detect any "smoke" signals in the sky. He made one of the best satays in town, and the fact that he peddled his stall around the neighbourhood meant that we could walk up to him with empty plates and bowls waiting to be filled with freshly made satay. Those were the simple things in life back then, though coming from a foodie family, food was and is a big deal, as to most Malaysians of course. Malaysian Satay is such a luxury item in Sydney. I don't think I've ever ordered satay here before, not when I know it costs multiple times less bac...
Read more

The Ultimate Pad Thai Recipe

Image
I was pretty excited when I saw that Lorraine  had posted this wonderful recipe for Pad Thai on her blog. The photos simply said it all. The almost deep and rich orange hue of the noodles was the sign of a winner and it's as authentic as it gets. None of the dry, pale-looking noodles with dry chunks of chicken meat and scattering of chives, egg and tofu that I usually get in Sydney. For the record, I never order pad thai though Mr TFWL likes to always give it a chance. My preference is still to order pad kee mao (my favourite pad kee mao is from Pom's Thai in Burwood, now Strathfield). Anyway, this is how I like my pad thai - saucy and moist noodles with the right balance of sweet and sour from the tamarind and palm sugar, with saucy bits of egg crumble tossed through the noodles. Notice the key word is saucy. Loving this pad thai sauce and if you make a big batch of it, the rest of the preparation and cooking is a breeze (well, almost!). Thanks  Lorraine  for the recipe!...
Read more