Chicken Soboro Donburi

Savory and slightly sweet ground chicken simmered in soy sauce and ginger, served over fluffy rice with delicate shredded egg. A quick and satisfying Japanese lunch.

Prep Time

15 minutes

Total Time

35 minutes

Calories

560 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.72/serving

Season:

🌍 Year-round

Meal Type:

Lunch

Cuisine:

Asian•Japanese

Main Ingredient:

Chicken•Eggs•Rice

Cooking Style:

Quick & Easy

Mood:

Healthy

Ingredients

Servings

1lbGround Chicken(Lean ground chicken is preferred)

£3.50

0.3cupSoy Sauce(Low sodium soy sauce is recommended)

£0.30

2tbspMirin(Substitute with sake or rice wine vinegar plus 1 tsp sugar if unavailable)

£0.25

1tbspSugar(Brown sugar or granulated sugar)

£0.05

1tbspFresh Ginger(Grated or finely minced)

£0.15

1cloveGarlic(Minced (optional))

£0.05

3Eggs(Large eggs)

£0.75

1tspVegetable Oil(For cooking the eggs)

£0.02

4cupsCooked Rice(Japanese short-grain rice is ideal)

£1.20

2Green Onions(Sliced, for garnish)

£0.50

1tspSesame Seeds(Optional, for garnish)

£0.10

Total Cost

£6.87

£1.72 per serving

Instructions

1.
Prepare the rice according to package instructions. Keep warm.
2.
In a large skillet or wok, heat the soy sauce, mirin, sugar, ginger, and garlic (if using) over medium heat. Stir until the sugar is dissolved.
3.
Add the ground chicken to the skillet, breaking it up with a spoon. Cook until the chicken is fully cooked and browned, about 8-10 minutes. Stir frequently to prevent sticking and ensure even cooking. The sauce should thicken slightly.
4.
While the chicken is cooking, whisk the eggs in a small bowl. Heat a lightly oiled skillet over medium-low heat. Pour the egg mixture into the skillet and swirl to create a thin layer. Cook until the egg is set, but still slightly moist. Gently roll up the egg crepe and slice it into thin strips (shredded egg).
5.
Divide the cooked rice among four bowls. Top with the cooked ground chicken mixture, then arrange the shredded egg on top. Garnish with sliced green onions and sesame seeds (if using).
6.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (350g)

560 kcal / 2343 kJ

Carbs

55g

21% of RDA

Fat

20g

29% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a sweeter flavor, add a touch more sugar to the sauce.

Adjust the amount of ginger to your preference.

Feel free to add other toppings such as seaweed flakes (nori), pickled ginger (gari), or a drizzle of sriracha mayo.

The ground chicken mixture can be made ahead of time and reheated before serving.

Cooking Equipment

Large skillet or wok

Rice cooker or saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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