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

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 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 2 bentos
Calories 383kcal
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

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.
    Chopping boiled green beans for Soboro Bento
  • 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.
    Green bean goma-ae for Soboro Bento

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.
    Carrots and onions salted to make carrot salad.
  • Dress the salad with olive oil, red wine vinegar, and parsley.
    Mixing carrot salad with chopsticks.

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.
    Breaking up ground chicken with a spatula for Soboro.
  • 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.
    Chicken Soboro in a frying pan.

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.
    Scrambling eggs to make Egg Soboro.
  • The Egg Soboro is done when it is crumbly and no longer wet.
    Egg Soboro in frying pan.

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.
    Rice packed into a wooden bento box.
  • Pack the carrot salad and tomatoes in the gap you left in the rice.
    Rice, cherry tomatoes and carrot salad packed into a bento box.
  • Cover the rice with the chicken, egg, and green beans in whatever pattern you like.
    Chicken Soboro, Egg Soboro, and Green Bean Goma-ae packed into a wooden bento box.

Nutrition

Calories: 383kcal | Carbohydrates: 19g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 1558mg | Potassium: 908mg | Fiber: 3g | Sugar: 12g | Vitamin A: 7118IU | Vitamin C: 14mg | Calcium: 116mg | Iron: 4mg