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Recipe: Tasty One Pan Tri-colour Miso Soboro Rice Bowl

One Pan Tri-colour Miso Soboro Rice Bowl.

One Pan Tri-colour Miso Soboro Rice Bowl You can have One Pan Tri-colour Miso Soboro Rice Bowl using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of One Pan Tri-colour Miso Soboro Rice Bowl

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

One Pan Tri-colour Miso Soboro Rice Bowl instructions

  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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