Chicken Soboro Rice Bowl With Lots Of Vegetables
Chicken Soboro Rice Bowl With Lots Of Vegetables

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken soboro rice bowl with lots of vegetables. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Soboro Rice Bowl With Lots Of Vegetables is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chicken Soboro Rice Bowl With Lots Of Vegetables is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken soboro rice bowl with lots of vegetables using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Soboro Rice Bowl With Lots Of Vegetables:
  1. Take For the chicken soboro:
  2. Get 200 grams Minced (ground) chicken
  3. Take 1 and 1/2 tablespons Sugar
  4. Take 2 tbsp or less Soy sauce
  5. Prepare 1 tbsp Sake
  6. Prepare 1 packet Bean sprouts
  7. Prepare 3 Spinach
  8. Prepare 1/3 Carrot
  9. Prepare 2 Shitake mushrooms (dried overnight)
  10. Make ready A
  11. Make ready 1/4 tsp Chicken stock granules
  12. Make ready 1/2 tsp Salt
  13. Get 1 Pepper
  14. Take 1 clove Grated garlic
  15. Prepare 1 Hot cooked rice
  16. Take 1 Toasted sesame seeds
Instructions to make Chicken Soboro Rice Bowl With Lots Of Vegetables:
  1. Combine the seasonings and chicken. Fry the mixed mince in a frying pan over high heat, stirring constantly until finely crumbled.
  2. When the juice from the chicken appears in the frying pan, take out the cooked chicken while keeping the sauce in the pan. Reduce the sauce and heat until small bubbles appear on the surface. Turn the heat off and return the chicken to the pan.
  3. Take the thin roots off the bean sprouts. Blanch the spinach quickly and refresh in cold water. Julienne the carrot. Squeeze out the excess water from the spinach and cut into 3 cm lengths.
  4. Cook the carrot and shitake mushrooms in boiling water for about 2 minutes. Add the bean sprouts and cook for another minute. Drain in a colander.
  5. Put the drained vegetables in a bowl and add the A seasonings. Mix well.
  6. Put hot cooked rice in a bowl and transfer the vegetables and chicken soboro onto the rice. Sprinkle with toasted sesame seeds.

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