How to make vibrant Japanese Sanshoku Soboro Donburi (三色丼ぶり) with seasoned ground chicken, sweet scrambled egg and boiled spinach served on fluffy Japanese white rice.
- 2 bowls of Cooked Rice (approx 150g uncooked. See how to cook Japanese rice here.)
- 150g (5oz) Ground chicken mince
- 3 medium Eggs
- 2 cups (60g) Spinach
- 1 tsp Red pickled ginger (optional)
For the Mince
For the Egg
- 1/2 tbsp sugar
- 1 tbsp sake
- 1 pinch of salt
For the Greens
- 1 tsp soy sauce
- 1 pinch sugar
- 1 tsp sesame oil
- 1/2 tsp white sesame seeds
- First, crack the egg into a small bowl with 1/2 tbsp sugar, 1 tbsp sake and a pinch of salt, then whisk.
- Take a non-stick pan and heat on medium (oil optional) and pour in the egg, fry it until half cooked.
- Turn off the heat and mix it up to make it scrambled.
- Take it out of the pan and set aside in a bowl.
- Return the pan to the heat and add the chicken mince. (No need to clean it out, oil optional)
- Add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sake, 1 tbsp mirin and 1 tbsp sugar to the mince, and cook on a high heat until the liquid is completely reduced.
- Boil the spinach separately in a small pan for approx 1 min and then strain.
- Put the spinach in a small bowl and mix with 1 tsp soy sauce, a pinch of sugar, 1 tsp sesame oil and 1/2 tsp of white sesame seeds.
- Dish up rice into two large bowls and then arrange the egg, mince and greens on top.
- Garnish with red picked ginger (optional) and enjoy!
If you can’t find sake then you can substitute with dry sherry or white wine
The alcohol in the sake will be cooked away but if you really don’t want to use it, you can just add an equal amount of water instead.
Using a rice cooker is the easiest way to cook rice for donburi but if you want to see our post on how to cook Japanese style rice on the stove, see here.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Rice
- Method: Fry
- Cuisine: Japanese
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