Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, savory chicken soboro: four-color rice bowl. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Savory Chicken Soboro: Four-Color Rice Bowl is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Savory Chicken Soboro: Four-Color Rice Bowl is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook savory chicken soboro: four-color rice bowl using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Savory Chicken Soboro: Four-Color Rice Bowl:

1. Take For the chicken soboro:
2. Make ready 100 grams ◆Ground chicken
3. Take 3 tbsp ◆Sake
4. Make ready 1 tbsp ◆Dashi stock (granules and water)
5. Get 4 tbsp ◆Soy sauce
6. Get 1 tsp ◆Sesame oil
7. Take 〇Egg soboro
8. Get 2 〇Eggs
9. Get 1 tbsp 〇Light brown sugar
10. Take 1 tsp 〇Honey
11. Get 1 tbsp 〇Milk (soy milk)
12. Take ※Tofu and sakura denbu
13. Take 2 tbsp ※Tofu
14. Make ready 5 tsp ※Sakura denbu (sweet pink-colored semidried fish flakes)
15. Get 1 Snow peas
16. Make ready 1 Nori seaweed

Instructions to make Savory Chicken Soboro: Four-Color Rice Bowl:

1. Chicken soboro: Add the ground chicken and sake into a frying pan, and stir-fry while pressing down with a spoon to separate the meat into small pieces.
2. Add the grated ginger and dashi stock, then briefly stir. Add in the soy sauce, and let the meat absorb the flavour. Drizzle on some of the sesame oil at the end.
3. Eggs: Mix the honey, light brown sugar, and milk (or soy milk) in the beaten eggs. Pour the mixture into the pan (or shallow pot), and make egg soboro by evaporating off the moisture.
4. Turn off the heat when the eggs are half cooked, and transfer into a bowl. When cooled, lightly stir to make into very fine sprinkles.
5. Tofu and sakura denbu: Add the tofu into the pan, and mash. Please colour and sweeten it with sakura denbu to your liking. You can also use okara (soy pulp).
6. Parboil snow peas, and let it cool. Cut the pods into very thin strips. Set the peas aside. Now you’ve made your four-colour toppings.
7. Arrange the toppings on the rice, and you’re done.
8. This is a bento box version.
9. Ready to serve and ENJOY!

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