SOBORO DON (JAPANESE GROUND CHICKEN RICE BOWL) 三色そぼろ丼
2 servings
HORENSO GOMAAE ほうれん草の胡麻和え (Japanese Spinach Salad with Sesame Dressing)
Ingredients:
-Japanese spinach (Horenso) 1 bunch about 300 gr
Sesame sauce:
-Ground Toasted White Sesame Seeds 1 tbsp
-Shoyu (soy sauce) 1 tbsp
-Sugar 1 tbsp
Methods:
1.Gather all the ingredients.
2.Put water in a pot & bring to boil. Once boiling, add the spinach from the stem side & cook for 30 seconds.
3.Remove the spinach from the water, drain & run the spinach under cool running water until cool. Collect the spinach & squeeze water out.
4.Cut the spinach into small pieces & put in a bowl. Add the sesame sauce & toss it all together. Set aside.
EGG SOBORO 卵そぼろ
Ingredients:
-Eggs 3
-Cooking oil 1 tbsp
Seasonings:
-Sake 2 tsp
-Mirin 1 tsp
-Sugar 1 - 2 tsp
-Salt 1 pinch
Methods:
1.In a bowl, crack the eggs & add all the seasonings. Mix well.
2.Heat oil in the frying pan over medium-low heat & pour in the egg mixture.
3.Break up the egg into small pieces. When it’s cooked, transfer to a bowl. Set aside & wipe the frying pan with paper towel.
CHICKEN SOBORO 鶏そぼろ
Ingredients:
-Ground chicken 200 gr
-Cooking oil 1 tsp
Seasonings:
-Sake 1 tbsp
-Shoyu (soy sauce) 1 tbsp
-Sugar 1/2 tbsp
-Grated ginger 1 tsp
Methods:
1.In a small bowl, add all the seasonings for chicken soboro. Mix well.
2.Heat oil in a frying pan on medium heat, add the chicken & break up into small pieces.
3.Add the seasonings, continue to break up the meat into small pieces.
4.Cook until the liquid is almost gone. Transfer to a bowl. Set aside.
TO SERVE:
-Cooked Rice 2 servings.
-Shredded Nori (Kizami Nori), optional
-Pickled Red Ginger (Kizami Beni Shoga), optional
1.We have 3 ingredients in separate bowls.
2.Serve steamed rice in serving bowls & put the nori & 3 toppings on top of the rice. Garnish with pickled red ginger. Enjoy.
3.Itadakimasu..Oishii..
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