Update: Food pictures updated in September 2012.
I hope you all had a wonderful weekend. We went to the Sierras for tubing and playing in the snow. Kids had so much fun swimming at the hotel and playing in the snow during our stay. We’re pretty exhausted from the physical fun trip but our kids wanted to stay there and didn’t want to come back at all.
The weather was nice and the scenery was gorgeous. One of the greatest things about living in San Francisco is that within a 3-hour drive, you can either enjoy the snow or go to a desert. Well, it was a really nice break for me away from working on computer and I’m recharged!
Today’s recipe is Soboro Don (Minced Chicken & Egg on Rice). This dish is usually served at the end of a meal at Yakitori restaurants (chicken skewers). Our children usually want to eat rice with their meals so we order Soboro Don for them even before we finish the yakitori meal.
At the restaurants, typically it’s just the mined chicken over rice. However, at home the Japanese usually make it into Three-Color Soboro Don – as in brown chicken, yellow eggs, and some green veggies (green peas and spinach are commonly used).
As the flavors are supposed to be sweet rather than salty, the children as well as adults enjoy this quick meal. It was my favorite donburi (rice bowl) meal while growing up. I especially liked it when I opened my bento (lunch box) at school lunch time and found Soboro Don in it. Enjoy!
- 1 Tbsp. oil
- ½ lb ground chicken (you can also mince chicken breasts/thighs)
- 1 tsp. grated ginger with juice
- 1 Tbsp. sake
- 2 Tbsp. sugar
- 1 Tbsp. Mirin
- 2 Tbsp. soy sauce
- 2 eggs, beaten
- 1 Tbsp. sugar
- 1 Tbsp. oil
- 2-3 serving Japanese rice
- ¼ cup defrosted green peas
- pickled ginger (kizami shoga)
- Heat the non-stick frying pan on medium heat and cook the chicken until almost cooked through. Using wooden spoon, break up the meat into small pieces.
- Add sake, sugar, and mirin.
- Add soy sauce and continue to break up the meat into smaller pieces.
- Grate ginger and keep the juice. When meat is broken up to pieces, add the ginger with juice.
- Cook until the liquid is 98% gone. Transfer to a bowl for now and wash the frying pan.
- Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved. Prepare several cooking chopsticks.
- Heat the oil in the frying pan over medium low heat and pour egg mixture in there.
- Hold several chopsticks in one hand and break the egg into small pieces. When it’s cooked, transfer to a bowl.
- Now you have three ingredients in a separate bowls.
- Serve rice in a bowl and put the three toppings on top as you like. Garnish with pickled ginger (kizami shoga).