Easily-Cooked Nicely-Flavored Minced Chicken (Chicken Soboro) Bowl
Cooking time：15 minutes Calories: 402kcal
- Helpful One-Point Tip：
Add the tsuyu soup base to the minced chicken (soboro) before heating. It will help you cook the perfectly-shaped chicken soboro.
Ingredients (2～3 Servings)：
>>Please see the instructions on measuring spoons and cups.
- 150g Minced Chicken
- 1/4 cups (25ml) Miyajima Tsuyu Soup Base (Bonito Flavor)
- 2 Eggs
- Some Sake and Salt
- 1/4 bundle Canola Flower (Nano-hana)
- 2～3 bowls (300～450g) Steamed Rice
- Some Small Pieces of Nori Seaweed
Cooking Procedures：
1
Prepare the ingredients：
Place the minced chicken into a small pot and add the Miyajima Tsuyu Soup Base (bonito-flavored). Turn on the burner and distribute the tsuyu soup evenly. During cooking, gently stir-fry the ingredients to avoid forming any lumps. Cook the minced chicken until the texture becomes scrambled. Then, place the cooked chicken soboro into a plate.
Place the minced chicken into a small pot and add the Miyajima Tsuyu Soup Base (bonito-flavored). Turn on the burner and distribute the tsuyu soup evenly. During cooking, gently stir-fry the ingredients to avoid forming any lumps. Cook the minced chicken until the texture becomes scrambled. Then, place the cooked chicken soboro into a plate.
2
Cook the scrambled egg.
Beat the eggs in a bowl and add the sake and salt. Dissolve the salt thoroughly. Then, pour the egg mixture into a pan and cook scrambled egg on medium heat. After cooking, place the scrambled egg into a plate. As for the canola flowers, boil them quickly but be careful not to overboil in order to keep them from discoloring. Leave them to cool and cut them into 2- to 3-cm pieces.
Beat the eggs in a bowl and add the sake and salt. Dissolve the salt thoroughly. Then, pour the egg mixture into a pan and cook scrambled egg on medium heat. After cooking, place the scrambled egg into a plate. As for the canola flowers, boil them quickly but be careful not to overboil in order to keep them from discoloring. Leave them to cool and cut them into 2- to 3-cm pieces.
3
Arrange the chicken soboro bowl.
Place the steamed rice in a bowl and top it with the small pieces of nori seaweed. Then, arrange the ingredients you cooked in the previous steps onto it in a good appearance. Enjoy its wonderful taste!!
Place the steamed rice in a bowl and top it with the small pieces of nori seaweed. Then, arrange the ingredients you cooked in the previous steps onto it in a good appearance. Enjoy its wonderful taste!!
The Key Item in this recipe：
Miyajima Tsuyu Soup Base, Double-Concentrated (Bonito-Flavored)
