How to Make Quick Savory Chicken Soboro: Four-Color Rice Bowl
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Favorite Savory Chicken Soboro: Four-Color Rice Bowl. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Savory Chicken Soboro: Four-Color Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Savory Chicken Soboro: Four-Color Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can have Savory Chicken Soboro: Four-Color Rice Bowl using 16 ingredients and 8 steps. Here is how you cook that.
I'd never tried any chicken soboro other than my mother's, and I'd had no idea that it's usually sweet until I became an adult.
I would like to try making sweet soboro next time.
Please separate the meat using the back of the spoon while it's still half cooked to make fine sprinkles of chicken soboro.
Please use a non-stick frying pan or a pot to make egg soboro without using oil. When you don't have one, lightly grease the pan, and pour in the egg mixture.
Please adjust the amount of the honey and sugar to your liking. Recipe by Tokkochan to musume
Ingredients and spices that need to be Take to make Savory Chicken Soboro: Four-Color Rice Bowl:
- For the chicken soboro:
- 100 grams ◆Ground chicken
- 3 tbsp ◆Sake
- 1 tbsp ◆Dashi stock (granules and water)
- 4 tbsp ◆Soy sauce
- 1 tsp ◆Sesame oil
- 〇Egg soboro
- 2 〇Eggs
- 1 tbsp 〇Light brown sugar
- 1 tsp 〇Honey
- 1 tbsp 〇Milk (soy milk)
- ※Tofu and sakura denbu
- 2 tbsp ※Tofu
- 5 tsp ※Sakura denbu (sweet pink-colored semidried fish flakes)
- 1 Snow peas
- 1 Nori seaweed
Instructions to make Savory Chicken Soboro: Four-Color Rice Bowl
- Chicken soboro: Add the ground chicken and sake into a frying pan, and stir-fry while pressing down with a spoon to separate the meat into small pieces.
- Add the grated ginger and dashi stock, then briefly stir. Add in the soy sauce, and let the meat absorb the flavour. Drizzle on some of the sesame oil at the end.
- Eggs: Mix the honey, light brown sugar, and milk (or soy milk) in the beaten eggs. Pour the mixture into the pan (or shallow pot), and make egg soboro by evaporating off the moisture.
- Turn off the heat when the eggs are half cooked, and transfer into a bowl. When cooled, lightly stir to make into very fine sprinkles.
- Tofu and sakura denbu: Add the tofu into the pan, and mash. Please colour and sweeten it with sakura denbu to your liking. You can also use okara (soy pulp).
- Parboil snow peas, and let it cool. Cut the pods into very thin strips. Set the peas aside. Now you've made your four-colour toppings.
- Arrange the toppings on the rice, and you're done.
- This is a bento box version.
While that is certainly not the end all be all guide to cooking fast and simple lunches it is very good food for thought. The hope is that will get your own creative juices flowing so that you could prepare wonderful lunches for your family without having to perform too horribly much heavy cooking in the process.
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