This donburi dish features rice topped with deliciously flavoured minced chicken, softly sweet egg, and crisp snow peas. You can make both chicken and egg soboro ahead and keep them in the fridge, making this simple dish even quicker!
Donburi means big bowl in Japanese. When talking about food however, it refers to a one-meal dish of rice and toppings. The name of the donburi dish usually includes the toppings, plus don (short for donburi). Many donburi dishes have more creative names, as explained in our oyakodon recipe.
This chicken soborodon uses both chicken and egg soboro, along with snow peas. The three colours of the main ingredients make this dish a type of sanshokudon, or tricolour rice bowl. Great for busy weeknights, chicken soborodon also makes a satisfying one-dish bento!
- 2 eggs
- 180 g minced chicken
- 30 g snow peas
- 2 tsp vegetable oil
- ½ tsp sugar
- 1 tsp sesame oil
- 2 bowls steamed rice
- ½ cup dashi (A)
- 2 tsp soy sauce (A)
- 2 tsp sake (A)
- ½ tsp grated ginger (A)
- 「PREP」Mix the eggs in a small bowl together with the sugar. Remove the strings from the snow peas and diagonally slice each one into thirds.
- Heat up a frying pan and add the vegetable oil. Pour in the egg mix and scramble, then remove from pan. In the same pan, stir-fry the minced chicken along with (A) and cook until the liquid has evaporated.
- Quickly boil the snow peas (1-2 minutes) then drain. Dress with the sesame oil.
- Top both rice bowls with chicken, egg and peas. Enjoy!
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