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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken soboro rice bowl with lots of vegetables. It is one of my favorites. This time, I’m gonna make it a little bit tasty. 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 foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Chicken Soboro Rice Bowl With Lots Of Vegetables is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Chicken Soboro Rice Bowl With Lots Of Vegetables:
  1. Get For the chicken soboro:
  2. Prepare 200 grams Minced (ground) chicken
  3. Make ready 1 and 1/2 tablespons Sugar
  4. Make ready 2 tbsp or less Soy sauce
  5. Get 1 tbsp Sake
  6. Make ready 1 packet Bean sprouts
  7. Make ready 3 Spinach
  8. Make ready 1/3 Carrot
  9. Get 2 Shitake mushrooms (dried overnight)
  10. Prepare A
  11. Prepare 1/4 tsp Chicken stock granules
  12. Prepare 1/2 tsp Salt
  13. Make ready 1 Pepper
  14. Make ready 1 clove Grated garlic
  15. Make ready 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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