Recipe of Award-winning Savory Chicken Soboro: Four-Color Rice Bowl

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

1. Prepare For the chicken soboro:
2. Get 100 grams ◆Ground chicken
3. Prepare 3 tbsp ◆Sake
4. Get 1 tbsp ◆Dashi stock (granules and water)
5. Make ready 4 tbsp ◆Soy sauce
6. Get 1 tsp ◆Sesame oil
7. Make ready 〇Egg soboro
8. Get 2 〇Eggs
9. Take 1 tbsp 〇Light brown sugar
10. Make ready 1 tsp 〇Honey
11. Get 1 tbsp 〇Milk (soy milk)
12. Get ※Tofu and sakura denbu
13. Make ready 2 tbsp ※Tofu
14. Make ready 5 tsp ※Sakura denbu (sweet pink-colored semidried fish flakes)
15. Make ready 1 Snow peas
16. Get 1 Nori seaweed

Instructions to make Savory Chicken Soboro: Four-Color Rice Bowl:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. Arrange the toppings on the rice, and you're done.
8. This is a bento box version.

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