Soboro literally means “finely crumbled”. It can be made from chicken, pork, beef, prawns or eggs and is a great dish to prepare in advance and store. It goes well with rice and onigiri and can be used for a variety of dishes. You can keep soboro in an airtight container for up to a week in the refrigerator or a month in the freezer.
- Yield: 4
- 1 tbsp Vegetable oil
- 9 oz (250 g) Minced lean chicken
- 2 tbsp Sugar
- 2 tbsp Mirin
- 3 tbsp Japanese soy sauce (shoyu)
- 0.8 Sake (25 ml)
- 17 oz (480 g) Cooked Japanese short grain rice
- 4 Nori seaweed sheets
- To make chicken soboro, heat vegetable oil in a frying pan and cook minced chicken. Use a pair of chopsticks to separate the meat into small pieces.
- Lower heat and add sugar, mirin, soy sauce and sake. Cook until moisture evaporates, about 30 minutes, mixing constantly with chopsticks. Remove from heat and set aside to cool.
- Combine rice and chicken mixture in a bowl and mix well.
- Place cling wrap in a rice bowl and scoop one-quarter of the rice mixture into the bowl. Pull out rice together with cling wrap and mould rice into a ball or triangle. Remove cling wrap and wrap rice ball with nori as desired. Repeat with the remaining ingredients.