Recipe of Favorite One Pan Tri-colour Miso Soboro Rice Bowl

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The ingredients needed to make One Pan Tri-colour Miso Soboro Rice Bowl:

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

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.

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