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

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We hope you got benefit from reading it, now let's go back to one pan tri-colour miso soboro rice bowl recipe. To make one pan tri-colour miso soboro rice bowl you only need 17 ingredients and 6 steps. Here is how you achieve it.

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

1. Take 1 of for each serving Green vegetables such as spinach or mangetout.
2. Take of Chicken soboro.
3. You need 160 grams of Minced chicken.
4. Provide 1 tbsp of ●White miso (or normal miso is OK).
5. Use 1 tbsp of ●Soy sauce.
6. Prepare 1 tbsp of ● Mirin.
7. Use 1 tbsp of ●Sake.
8. Prepare 1/2 tbsp of ● Sugar.
9. Prepare 1 of ●Juice from grated ginger.
10. Get of Egg soboro.
11. You need 2 of Eggs.
12. Prepare 1 tbsp of ●Miso.
13. Get 1 tbsp of ● Mirin.
14. Provide 1 tbsp of ●Sake.
15. Get 1/2 tbsp of ● Sugar.
16. Get of For hot cooked rice.
17. Provide 1 of 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..

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