Chicken Soboro Bento

Soboro Don Bento is a rainbow of colors tastes and textures in a portable bento box lunch.

The portable version of Soboro Don, this Soboro Bento, is packed with savory Chicken Soboro, vibrant Egg Soboro, nutty sesame green beans, and a tangy carrot salad. Delicious, balanced, and satisfying; this easy bento box lunch comes together from ingredients you probably already have in your kitchen.

Course Entree

Cuisine Japanese

Keyword bento, lunch, picnic

Level Beginner

Main Ingredient Egg, Poultry, Rice

Diet Dairy-Free

Prep Time 20

Cook Time 7

Total Time 27

Servings bentos

Calories 383kcal

Author Marc Matsumoto

Cost $6

Ingredients

Green Bean Goma-ae

120 grams green beans
1 tablespoon toasted sesame seeds
½ teaspoon evaporated cane sugar
¼ teaspoon salt

Carrot Salad

75 grams carrot (1 small carrot, peeled & shredded)
12 grams onion (sliced thinly)
¼ teaspoon salt
2 teaspoon olive oil
1 teaspoon red wine vinegar
Flat-leaf parsley (minced)

Chicken Soboro

190 grams ground chicken
2 tablespoons sake
1 tablespoon soy sauce
2 teaspoons evaporated cane sugar
1 teaspoon fresh ginger juice

Egg Soboro

3 large eggs
1 teaspoon evaporated cane sugar
¼ teaspoon salt

Bento

2 servings cooked short-grain rice (1 rice cooker cup)
2 cherry tomatoes

Grams + US Cups - US Standard

Instructions

For Green Bean Goma-ae

Bring a pot of well-salted water to a boil and then add the whole green beans. Return to a boil and cook for 1-2 minutes or until they are your desired texture. Drain the beans and plunge into ice water to set the color.
Drain and dry the green beans with paper towels and then trim the stem end off and chop the green beans into small pieces.
Grind the toasted sesame seeds, sugar, and salt together with a mortar and pestle, or clean spice grinder and toss the green beans with the resulting mixture.

For Carrot Salad

Put the shredded carrot and onion into a bowl and sprinkle with the salt. Mix to combine and let this sit for 10-15 minutes to allow the excess water to come out of the vegetables.
When the carrots are limp, use your hands to squeeze out as much water from them as you can.
Dress the salad with olive oil, red wine vinegar, and parsley.

For Chicken Soboro

In a non-stick frying pan, mix the chicken, sake, soy sauce, sugar and ginger juice, breaking up any clumps of ground chicken as you go.
Put the pan over medium-high heat and cook the chicken, using a spatula to break up the meat as it cooks into small crumbles.
The Chicken Soboro is done when there is no liquid remaining in the pan, and the chicken is well cooked.

For Egg Soboro

Beat the eggs, sugar, and salt until the yolks and white are thoroughly combined.
Heat a non-stick frying pan over medium-low heat until moderately, but not scorching hot.
Pour the egg mixture into the pan, and scramble vigorously with chopsticks, or a whisk, breaking the egg up into small curds.
The Egg Soboro is done when it is crumbly and no longer wet.

Assemble Soboro Bento

Split the size between your two bento boxes and spread the rice in a thin layer, leaving a little space at the edge.
Pack the carrot salad and tomatoes in the gap you left in the rice.
Cover the rice with the chicken, egg, and green beans in whatever pattern you like.

Video

Nutrition