Japanese · Dinner
Ground Chicken and Egg Rice Bowl
A Japanese donburi built from soy-and-mirin-glazed ground chicken (soboro) scattered over steamed white rice with a soft-scrambled egg and pickled ginger. The chicken is simmered until nearly dry and glossy, giving a sweet-salty finish balanced by scallion and a scatter of sesame seeds.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
608Calories
45.3gProtein
24.1gFat
54.2gCarbs
9.4gSugar
1.3gFiber
1489mgSodium
444mgChol
6.1gSat Fat
620mgPotassium
75mgCalcium
3.2mgIron
1.1mcgVitamin B12
2.5mgVitamin C
Goes well with
Japanese Lager or Asahi Super Dry
local
Ramune
international
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Grate the fresh ginger and slice the scallion thinly. Combine soy sauce, mirin, sake, and sugar in a small bowl.
2
Simmer the ground chicken over medium heat with the ginger mixture, breaking meat into fine crumbles for 6–8 minutes until liquid reduces to a glossy coating and no pink remains.
3
Scramble
Heat the vegetable oil in a nonstick pan over medium-low heat, add the beaten egg, and stir constantly for 1–2 minutes until soft, moist curds form.
4
Plate
Spoon rice into a bowl, arrange glazed chicken and egg on opposite sides, scatter scallion and sesame seeds over the top, and tuck pickled ginger alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken
- 2 cup400g cooked white rice
- 22 large eggs
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 1 tsp1 tsp sugar
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp pickled ginger
