Tricolor Soboro Bowl

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


  • 4 cups cooked short or medium grain white

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!

Recipe courtesy of Zojirushi America Corporation





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