Japanese Chicken and Rice


For a simple mid week supper, this colourful Japanese one-bowl creation fits perfectly.  Chicken mince is cooked in sweet and slightly spicy ginger soy sauce and the eggs are delicately flavoured and scrambled. Just top the chicken and egg on freshly steamed rice and serve – colourful and delicious.

This rice dish tastes just as good even when it is cold –the reason why this is one of the most popular Bento (lunch box) menus too, called Soboro bento in Japanese.

Serves 2.


For chicken soboro:

200g chicken mince

2 tablespoons soy sauce

2 tablespoons mirin

2cm cube fresh ginger – finely chopped or grated

For scrambled egg (iri tamago):

2 eggs

1 teaspoon sugar

½ teaspoon soy sauce

Cooking oil (optional)

2 bowls of freshly steamed plain rice (white or brown – your choice)

Blanched sugar snap peas to serve.


In a small sauce pan, mix soy sauce, mirin and ginger and put on the medium heat. When the sauce mixture starts to bubble, add chicken mince. Stir with a folk or several chop sticks (yes a few pairs) continuously while the mince is being cooked, so that the minced meat pieces separate and become like fine crumbs.

Cook until the chicken is cooked through and the cooking liquid becomes clear.

Mix eggs, sugar and soy sauce in a small non-stick frying pan (if you are using normal frying pan heat a little oil in the pan before adding egg mixture) Stir with several chop sticks continuously while the egg is being cooked . Cook until the eggs are solid and become like fine crumbs.

Serve cooked chicken and eggs on top of rice and decorate with blanched sugar snap peas.


  •  Serve with small vegetable dish such as spinach with sesame dressing for a nutritiously balanced meal.
  • You can use beef mince instead of chicken for variation.
  • Disposal wooden chopsticks are very handy utensils for cooking this dish.
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