Soboro don
One of our favorite donburi dishes, soboro don cooks fast and the ingredients are staples in most Asian kitchens. If you don't keep a regular supply of soy sauce, sake and mirin, but you'd like to try making soboro don, you may use store-bought teriyaki sauce. Note, however, that teriyaki sauce consists of equal amounts of soy sauce, sake and mirin, so adding sugar might make the soboro too sweet.Scrambled eggs, barely set and still wet, is the most popular way of cooking the eggs that go with soboro. We prefer to cook the eggs as a thin omelette which is rolled and cut into thin strips.
Ingredients
For the eggs
- 3 eggs
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon cooking oil
Soboro
- 250 grams minced chicken
- 2 tablespoons cooking oil (halve the amount if the minced chicken includes the skin)
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- ½ teaspoon grated ginger
- 1 tablespoon sugar
To complete the dish
- cooked Japanese rice
- sliced scallions
Instructions
Cook the omelette
- Beat the eggs in a bowl with salt and sugar.
- Heat the cooking oil in a frying pan and pour in the eggs. Tilt the pan to allow the eggs to spread. Cook until set.
- Transfer the omelette to a cutting board. Roll up then cut into thin strips. Set aside.
Cook the soboro
- Reheat the frying pan, pour in the oil then spread the chicken evenly.
- Pour in the soy sauce, sake and mirin.
- Sprinkle in the sugar and ginger.
- Cook over medium-high heat for about a minute then stir. Continue cooking, with occasional stirring, until the liquid has dried up.
Assemble the soboro don
- Ladle cooked Japanese rice into three bowls.
- Top the rice with soboro, egg and scallions.
- Serve the soboro don immediately.