One Pan Tri-colour Miso Soboro Rice Bowl
One Pan Tri-colour Miso Soboro Rice Bowl

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, one pan tri-colour miso soboro rice bowl. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

This particular rice bowl can be called Soboro Donburi or Sanshoku Donburi. Well, Soboro Donburi strictly refers just the ground meat over steamed rice or with other ingredients. At the yakitori restaurants, Soboro Donburi is typically composed of just the seasoned ground chicken over rice.

One Pan Tri-colour Miso Soboro Rice Bowl is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. One Pan Tri-colour Miso Soboro Rice Bowl is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook one pan tri-colour miso soboro rice bowl using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make One Pan Tri-colour Miso Soboro Rice Bowl:
  1. Prepare 1 for each serving Green vegetables such as spinach or mangetout
  2. Take Chicken soboro
  3. Make ready 160 grams Minced chicken
  4. Get 1 tbsp ●White miso (or normal miso is OK)
  5. Get 1 tbsp ●Soy sauce
  6. Make ready 1 tbsp ● Mirin
  7. Make ready 1 tbsp ●Sake
  8. Prepare 1/2 tbsp ● Sugar
  9. Prepare 1 ●Juice from grated ginger
  10. Make ready Egg soboro
  11. Prepare 2 Eggs
  12. Make ready 1 tbsp ●Miso
  13. Make ready 1 tbsp ● Mirin
  14. Make ready 1 tbsp ●Sake
  15. Make ready 1/2 tbsp ● Sugar
  16. Prepare For hot cooked rice
  17. Take 1 use as much (to taste) Sansho powder, pickled red ginger or any ginger relish you like (optional)

Using a whisk, break up the meat into smaller pieces. If your pan is not scratch resistant, use a silicone whisk. The ultimate cauliflower rice bowls using miso roasted vegetables, crispy chickpeas and sauteed kale. These bowls are hearty, nourishing and easy to make!

Instructions to make One Pan Tri-colour Miso Soboro Rice Bowl:
  1. Blanch the mangetout in salted boiling water. Drain and slice diagonally and thinly.
  2. Chicken soboro: Heat the ingredients in a frying pan or saucepan and mix with a whisk to dissolve. (It dissolves quickly.)
  3. After simmering the seasonings add the minced chicken. Break up the minced chicken with a whisk and evaporate the excess moisture until dry. It takes about 2 minutes to reduce.
  4. Egg soboro: You can use the same pan as you cooked the minced chicken in without cleaning. Heat the seasoning in the pan as you did for the chicken and pour in the beaten egg to make the soboro.
  5. Put the hot rice in a bowl and transfer the soboro and vegetables onto the rice. Serve while very hot. Try some spicy toppings for grown-ups.
  6. You can freeze both soboro in the deep freezer. I used white miso, which has less salt content. If you use normal miso, taste and adjust the quantity of miso.

I love sheet pan meals because they take very little time to prep, can be made all at once and I end up having enough leftover to take care of. In a pan, combine the ground chicken and sake. Stir with chopsticks to break into pieces. Cook over low heat until the chicken is cooked through. See my Sanshoku Bento (tri-coloured Rice Bowl), which includes two kinds of soboro - egg and meat.

So that’s going to wrap it up with this special food one pan tri-colour miso soboro rice bowl recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!