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Soboro Donburi Three-Colour Rice Bowl
Rice moistened with a sweet soy dressing and covered in three bands of finely crumbled topping: gingery minced chicken, sake-cooked shrimp and dry-scrambled egg. Good hot or packed cold for lunch.

- YieldServes 4
- Hands-on40 min
- Total1 h 33 min
- Difficulty
Ingredients
rice
- 550 gJapanese short-grain rice (gives about 1.2 kg cooked)
- 660 mlwater
chicken
- 225 gminced chicken
- 3 tbspsake
- 1 tbspdark (koikuchi) soy sauce
- 1 tbspsugar
- 1 tspfresh ginger juice, squeezed from grated ginger
shrimp
- 225 gsmall shrimp, fresh or frozen, peeled and finely chopped
- 2 tbspsake
- 1 tbspmirin
- ¼ tspsalt
eggs
- 4eggs
- ¼ tspsalt
- 1 tbspsake
- 1 tbsplight (usukuchi) soy sauce
- 1 tbspsugar
sauce for the rice
- 240 mldashi (or chicken stock)
- 4 tbspdark (koikuchi) soy sauce
- ½ tbspsugar
garnish
- to tastekinome sprigs or sliced red pickled ginger (beni-shoga)
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