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sanshoku don made with chicken soboro, scrambled egg and blanched spinach served over rice and topped with red pickled ginger on a wooden background

Chicken Soboro Rice Bowl (Sanshoku Donburi)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
Sanshoku don is a colorful and tasty dish made with seasoned Japanese chicken "soboro", tender scrambled eggs, and blanched spinach served on top of hot and fluffy Japanese rice. It's tasty, filling, and perfect for dinner and lunchboxes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course Bento, Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 servings
Calories 592
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Bento, Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 592

Equipment

Ingredients 
 

Scrambled Egg

  • 3 medium egg(s)
  • ½ tbsp sugar
  • 1 tbsp sake
  • 1 pinch salt

Chicken Soboro

  • 150 g ground chicken
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sake see note
  • 1 tbsp mirin
  • 1 tbsp sugar

For the Greens

  • 60 g spinach
  • 1 pinch salt
  • 1 tsp soy sauce
  • 1 pinch sugar
  • 1 tsp sesame oil
  • ½ tsp white sesame seeds

Assembly

Instructions 

  • Crack 3 medium egg(s) into a mixing bowl and add ½ tbsp sugar, 1 tbsp sake and 1 pinch salt. Whisk them together until well combined.
    whisked eggs in a metal mixing bowl
  • Take a non-stick pan and heat it on medium. Add a small drizzle of cooking oil and pour in the egg. Allow it to firm up a little before mixing to make it scrambled.
    scrambled egg in a frying pan
  • Transfer the scrambled egg to a bowl and set aside for later. Wipe out the pan to remove any egg residue.
    wiping pan with kitchen paper
  • Return the pan to the heat and add 150 g ground chicken. (Add a little more oil if necessary.) Cook until lightly browned.
    frying ground chicken in a frying pan
  • 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.
    adding Japanese condiments to flavor soboro chicken
  • Once all the liquid is gone, remove the pan from the heat. 
    cooked soboro chicken in a pan
  • Bring a small pot of water to a rolling boil and add 1 pinch salt. Add 60 g spinach and blanch for 1 minute. Once done,
    blanching spinach in hot water
  • Drain the water and place the blanched spinach in a small bowl. Add 1 tsp soy sauce, 1 pinch sugar, 1 tsp sesame oil and ½ tsp white sesame seeds, and mix thoroughly.
    mixing blanched spinach with sesame oil and ground sesame in a metal mixing bowl
  • Dish up 2 portions cooked Japanese short-grain rice into separate serving bowls.
    rice in a bowl
  • Arrange the egg, soboro chicken and greens on top.
    soboro chicken, scrambled egg and blanched spinach on top of rice
  • Garnish with 1 tsp red pickled ginger (benishoga) (optional) on each portion and enjoy!
    sanshoku don (soboro chicken rice bowl) topped with pink pickled ginger (benishoga)

Notes

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 cook Japanese style rice on the stove, check out my recipe here.

Nutrition

Serving: 393.2g | Calories: 592kcal | Carbohydrates: 71.5g | Protein: 29.5g | Fat: 20.7g | Saturated Fat: 5.59g | Polyunsaturated Fat: 3.89g | Cholesterol: 365mg | Sodium: 1461mg | Fiber: 3.3g