A professional chef presents a recipe to recreate Sukiya's popular 'Chicken Soboro Bowl' at home. The sweet and savory chicken soboro is guaranteed to be addictive with rice. It's easy to make and adds a touch of luxury to your everyday meals. Please give it a try.
Ingredients
Main Ingredients (2 servings)
- Ground Chicken 250g
- Shredded Nori (Seaweed)
- Scallions
- Sesame Seeds
- Egg
- Cooked Rice (to taste)
Seasonings
- [A] Soy Sauce 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Dashi Powder 1 tsp
- [A] Sugar 1 tbsp
- [A] Grated Ginger 2 tbsp
- [A] Water 4 tbsp
Steps
- In a bowl, combine Soy Sauce 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Dashi Powder 1 tsp, Sugar 1 tbsp, Grated Ginger 2 tbsp, and Water 4 tbsp. Mix well.
- In a cold frying pan, add Ground Chicken 250g and the prepared seasoning mixture. Place over medium heat.
- Cook the chicken while simmering lightly. Once the liquid has reduced slightly and the chicken is well-infused with flavor, turn off the heat. For a thicker consistency, you can add a small amount of potato starch mixed with water. This will result in a delicious finish.
- Serve the chicken soboro generously over cooked rice in a bowl, including the sauce.
- Garnish the chicken soboro with Scallions, Shredded Nori (Seaweed), Sesame Seeds, and Egg Yolk. For a richer flavor, try making this with ground pork. The egg whites can be added to miso soup for a fluffy and delicious texture.
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