Basic Japanese Food | Easy 3-Colour Rice Bowl (Soboro Don Recipe / Easy Chicken Recipe)

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics mirin's sweetness and acidity.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola is often cheaper.

nori

🥗Healthier: spinach leaves

💰Cheaper: cabbage

Spinach adds nutrients, while cabbage is a cost-effective wrap.

Chop ginger, removing the outer skin, and grate it using a wasabi grater.

Finely mince the grated ginger and set aside.

Wash and chop spring onions, cutting them to your desired thickness for raw use later.

Cut chicken thigh into smaller pieces, then into strips, and chop until minced.

Prepare the teriyaki sauce by mixing 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake (optional), and 1 tablespoon of sugar.

Heat a small amount of oil in a skillet and add the grated ginger, frying for about 30 seconds until fragrant.

Add the minced chicken to the skillet, starting on low heat to break it apart, then increase to medium heat until no pink remains.

Add the teriyaki sauce to the chicken and cook until most of the liquid is gone, looking for a sugary crust around the edges.

In a separate pan, whisk the eggs with a small amount of soy sauce and sugar, then heat oil in the pan.

Cook the eggs on medium-low heat, stirring with chopsticks until they form smaller pieces and are just set.

Plate the dish by layering rice, the chicken mixture, and scrambled eggs, garnishing with raw spring onions and benny sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens