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Ground Chicken and Egg Bento (Soboro Bento)

4

Special Diet

Course

Main Course

Main Ingredient

Chicken

Occasion

Quick & Easy, Bento Lunch Box Recipes, Authentic Japanese

Ingredients

Chicken Soboro

  • 1 tbsp Cooking oil
  • 1 lb. Ground Chicken
  • 3 tbsp Sake
  • 3 tbsp Mirin
  • 3 tbsp San-J Tamari Soy Sauce
  • 1 tbsp Sugar
  • 1 tsp Fresh ginger, grated

Egg Soboro

  • 4 Eggs
  • 1 tbsp Sugar
  • 1 tbsp Miran
  • 2 cups Cooked rice (Japanese short-grain rice), adjust the amount depending on the size of your bento box.
  • 20 Snow peas, blanched and sliced (optional)

Directions

Chicken Soboro

  • Heat a pan over medium heat and add the cooking oil until heated. Add the ground chicken to the pan and cook for about 5 minutes. Add sake, mirin, Tamari, sugar, and ginger to the pan and cook through, stirring frequently, for about 3-5 minutes or until the sauce is absorbed.
  • Turn off heat and set aside to let cool

Egg Soboro

  • Beat the eggs in a bowl and stir in sugar and mirin.
  • Heat a non-stick frying pan over medium-low heat and pour the egg mixture into the pan, and scramble vigorously with chopsticks until it becomes crumbly.

Assembly

  • Fill the bento box with steamed rice.
  • Place the chicken soboro and egg soboro over the rice separately and nicely.
  • Spread snow peas between chicken soboro and egg soboro to add some color.

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