Healthy Tri-Color Rice Bowl with Tofu Soboro. Put the chopped komatsuna and ingredients in a bowl with the ground sesame seeds, and mix well. Serve hot rice into a bowl, top neatly with the tofu soboro, iri tamago, and komatsuna, and it's done! You could sprinkle the leftover tofu soboro over simmered kabocha squash, simmered daikon radish and in many other dishes.
Its important to keep cooking the tofu soboro until there is no moisture left! Make the soboro: Bring a pot of water to a boil and add the ground chicken. Soboro is seasoned ground chicken that is used in a wide variety of dishes in Japanese food culture, including lots of different rice bowls. You can have Healthy Tri-Color Rice Bowl with Tofu Soboro using 19 ingredients and 13 steps. Here is how you cook it.
Ingredients of Healthy Tri-Color Rice Bowl with Tofu Soboro
- It’s of For the tofu soboro.
- You need 1 block of Firm tofu.
- It’s 1 tbsp of Sesame oil.
- Prepare 1 piece of Grated ginger.
- It’s 2 tbsp of Soy sauce.
- Prepare 2 tbsp of Mirin.
- It’s 1 tbsp of Sugar.
- Prepare 1 of Plain cooked rice, as much as you'd like for your rice bowl.
- It’s of For the komatsuna namul.
- Prepare 1/4 bunch of Komatsuna.
- It’s 1 tsp of Soy sauce.
- Prepare 1/2 tsp of Mirin.
- It’s 1 of Ground white sesame seeds.
- Prepare of For the iri tamago.
- You need 1 of Egg.
- Prepare 1/2 tbsp of Sugar.
- Prepare 1/2 tbsp of Mirin.
- It’s 1 pinch of Salt.
- It’s 1 tbsp of Water.
With seasoned minced chicken, scrambled eggs, and green vegetables on top of fluffy steamed rice, this three-color rice bowl is effortlessly easy to pull together and full of flavor. A favorite among both kids and adults. Soboro Don (そぼろ丼) is an easy and delicious Japanese rice bowl with seasoned ground chicken and scrambled eggs. Serve steamed rice into four deep donburi (bowls).
Healthy Tri-Color Rice Bowl with Tofu Soboro step by step
- To make the tofu soboro (scrambled tofu), wrap the tofu in thick layers of paper towels, place on a heatproof dish, and microwave for 2 minutes at 500 W..
- Put the tofu in the paper towels on a sieve or colander and let cool. When it has cooled, press with both hands over the paper towels to squeeze out the water thoroughly, unwrap and crumble the tofu with your hands..
- Heat sesame oil in a frying pan, add the crumbled tofu and cook over medium heat, stirring constantly with a whisk until crumbly..
- When the moisture has evaporated and it resembles crumbled ground meat, add the remaining flavoring ingredients and continue to cook by stirring with a whisk..
- When all the moisture has evaporated, it's done! Transfer to a plate..
- To make the iri tamago (fluffy scrambled eggs), beat an egg with chopsticks, add the condiments and water, and mix well..
- Put the egg mixture into a small pan and heat. When it starts to bubble, turn the heat down to low, and cook while stirring constantly with a whisk..
- When it's fluffy and crumbly, turn the heat off and transfer immediately to a plate..
- To make the komatsuna namul, wash the komatsuna well, place on a plate so half of the greens are facing one way and the other half the other way, and wrap with cling film. Microwave for 90 seconds at 500 W..
- Remove the cling film and cool. When it has cooled, squeeze out the moisture with your hands, and chop into 5 mm pieces..
- Put the chopped komatsuna and ingredients in a bowl with the ground sesame seeds, and mix well..
- Serve hot rice into a bowl, top neatly with the tofu soboro, iri tamago, and komatsuna, and it's done!.
- You could sprinkle the leftover tofu soboro over simmered kabocha squash, simmered daikon radish and in many other dishes. It's a great extra something to have if you need another item to place in your bento..
Place chicken soboro on one side of the bowl, and the scrambled egg along side the chicken soboro, creating two different sections for the chicken and egg. Optionally, create a third section with cooked green beans sliced on the diagonal. These rice bowl recipes are hearty, flavorful and easily whipped up in under an hour.. Tofu is low in fat, calories, sodium and cholesterol, so you can eat comfort staples such as fried "chicken" tenders, nuggets and more, sans the guilt! The easiest way to texturize tofu for a "chicken" sensation is to freeze it prior to cooking.