One Pan Tri-colour Miso Soboro Rice Bowl
One Pan Tri-colour Miso Soboro Rice Bowl

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, one pan tri-colour miso soboro rice bowl. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

One Pan Tri-colour Miso Soboro Rice Bowl is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. One Pan Tri-colour Miso Soboro Rice Bowl is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have one pan tri-colour miso soboro rice bowl using 17 ingredients and 6 steps. Here is how you cook it.

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

So that is going to wrap this up with this special food one pan tri-colour miso soboro rice bowl recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!