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Chicken and Egg Soboro Donburi

User Rating 5 Star Rating (1 Review)


Crumbled and seasoned meat/fish/egg are generally called soboro. Soboro are often used as toppings on steamed rice.

Yield: 4 servings


  • 1/2 lb ground chicken
  • (3 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp mirin, 1 tsp grated ginger)
  • 4 eggs, beaten
  • (1 Tbsp sugar, 1/2 Tbsp mirin, 1/2 tsp salt)
  • 4 cups steamed Japanese rice


Mix soy sauce, sugar, mirin, and ginger in a medium pan. Put ground chicken in the pan and mix well. Simmer the meat on medium-low heat, stirring constantly with chopsticks until cooked through. Beat eggs in a medium pan and add sugar, mirin, and salt. Put the pan on medium-low heat and scramble eggs finely with chopsticks. Serve steamed rice into four deep bowls. Place chicken soboro and scrambled egg in two different sections on top of the rice.

User Reviews

 5 out of 5
Reminds me of MOM!, Member paizleychieko

My mother, Kazuko, used to make a soboro out of canned tuna when she first came to the US in the late 50s. It was hard for her to find Japanese ingredients. She used Chinese soy sauce, white vinegar, and powdered ginger to ""make-do"". It still tasted wonderful on hot rice! She had a taste for spice so always added some red pepper flakes or cayenne, too. I make it today but with better ingredients, of course! ENJOY!

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