Recipe of Any-night-of-the-week Savory Chicken Soboro: Four-Color Rice Bowl

Savory Chicken Soboro: Four-Color Rice Bowl.

Savory Chicken Soboro: Four-Color Rice Bowl

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, savory chicken soboro: four-color rice bowl. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Savory Chicken Soboro: Four-Color Rice Bowl is one of the most favored of recent trending foods on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look wonderful. Savory Chicken Soboro: Four-Color Rice Bowl is something which I've loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook savory chicken soboro: four-color rice bowl using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Savory Chicken Soboro: Four-Color Rice Bowl:

{Prepare of For the chicken soboro:.
{Get 100 grams of ◆Ground chicken.
{Make ready 3 tbsp of ◆Sake.
{Take 1 tbsp of ◆Dashi stock (granules and water).
{Prepare 4 tbsp of ◆Soy sauce.
{Prepare 1 tsp of ◆Sesame oil.
{Prepare of 〇Egg soboro.
{Take 2 of 〇Eggs.
{Get 1 tbsp of 〇Light brown sugar.
{Get 1 tsp of 〇Honey.
{Make ready 1 tbsp of 〇Milk (soy milk).
{Take of ※Tofu and sakura denbu.
{Prepare 2 tbsp of ※Tofu.
{Make ready 5 tsp of ※Sakura denbu (sweet pink-colored semidried fish flakes).
{Prepare 1 of Snow peas.
{Make ready 1 of 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..

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