Rice Cookers Recipes

Tricolor Soboro Bowl

Soboro is a Japanese cooking method that scrambles ingredients when cooking. It is traditionally done using a bundle of cooking chopsticks. If you do not have these chopsticks, you can also use a whisk. Enjoy it hot or at room temperature.


Ingredients (each serves 3):

For Beef Soboro:

  • 8 oz. ground beef (may substitute with ground chicken)
  • 1/4 tsp. fresh ginger, grated
  • 1 Tbsp. sugar
  • 1 Tbsp. sake (Japanese rice wine)
  • 1-1/2 Tbsp. soy sauce

For Egg Soboro:

  • 3 eggs
  • 1 Tbsp. mirin (Japanese sweet rice wine)
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 Tbsp. vegetable oil

Snow Peas:

  • 2 oz. snow peas
  • Salt for blanching

Rice:

  • 4 cups cooked short or medium grain white (see here) or brown rice (see here)
1

Place ground beef in a frying pan and cook at medium heat. Using a whisk, break up the meat into smaller pieces. If your pan is not scratch resistant, use a silicone whisk.

2

When the beef turns to a pale color, add ginger, sugar, sake, soy sauce and continue to mix and cook until most of liquid has evaporated – about 4 minutes. Remove from heat and set aside.

3

Beat eggs in a bowl. Add mirin, salt, sugar and mix well.

4

Heat frying pan on low, add vegetable oil and egg mixture and stir with a whisk until mixture turns to fluffy scrambled eggs.

 

5

Boil water in a pot and add salt and blanch trimmed snow peas for 3 minutes. Drain and cut in diagonal strips.

6

Place cooked rice in each serving bowl, top with beef soboro, egg soboro and snow peas.

7

Enjoy!

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