Soboro Don (Ground ‘Chicken’ Bowl’) is a simple Japanese rice bowl topped with seasoned grounds, scrambled eggs and green vegetables. This vegan three-colour rice bowl is cheap, quick and so easy to make! Perfect for weeknights or for packing bento lunches.
PrintSoboro Don (Vegan Ground ‘Chicken’ Bowl)
- Total Time: 15 minutes
- Yield: 1 serving 1x
Description
Soboro Don (Ground ‘Chicken’ Bowl’) is a simple Japanese rice bowl topped with seasoned grounds, scrambled eggs and green vegetables. This vegan three-colour rice bowl is cheap, quick and so easy to make! Perfect for weeknights or for packing bento lunches.
Ingredients
Seasoned Grounds
- 3/4 cup (~150 g) plant based grounds of choice*
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) mirin
- 1 tbsp (13 g) sugar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) ginger, grated with juice
Tofu Egg Scramble:
- 1 tsp (5 ml) cooking oil
- 80g soft tofu
- 1/8 – 1/4 tsp black salt
- 2 tsp (10 g) sugar
- pinch of turmeric, optiional for colour
- salt, to taste
For serving
- 1 bowl (225 g) of cooked Japanese short grain rice
- 2–3 tbsp frozen peas, thawed
- pickled ginger (beni shoga)
Instructions
- Over medium high heat, add the plant based grounds to a pan and cook until heated through, breaking up large chunks with a wooden spoon.
- Add the sake, mirin and sugar and cook for 30 seconds.
- Add the soy sauce and cook for another 30 seconds.
- Add the ginger and cook until all the liquid is well absorbed. Taste and adjust seasoning as desired (this dish is typically on the sweeter side).
- Once cooked, transfer to another bowl.
- Add 1 tsp of cooking oil to the pan over medium-high heat. Break up the soft tofu with your hands and then use a wooden spatula to continue to mash it into medium chunks (they will continue to break down). Add the black salt, sugar, turmeric and salt. Continue to cook and gently mash the tofu until liquid is evaporated and the tofu is cooked through (about 2-3 mins).
- Transfer to another bowl.
- Top the bowl with rice with the seasoned grounds, tofu egg scramble, peas and pickled ginger. Serve and enjoy!
Notes
- *you can also opt to use extra firm, medium firm or firm tofu that has been frozen and thawed. Freeze the tofu, thaw in the refrigerator and squeeze as much liquid as you can. Then crumble it until it resembled ‘grounds’ and use the same amount listed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stove top
- Cuisine: japanese
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Soo easy to make and so delicious!! Will definitely be adding this to the roster of go to meals for this busy mama. 🥰💕
So happy we tried this recipe! So easy and so delicious. I think it’s going to be a staple meal in our house for a long time! It’s easy to adapt too if you don’t have any grounds (as I didn’t the first time) but can’t wait to try it again!
This looks great, and I so want to try it, but I have a question… does soft tofu = silken? Or am I remembering right that there is a tofu between silken and firm? Thanks in advance.
Yes, soft is between silken and firm! Silken is like …. melt in your mouth texture whereas soft is firmer than silken but doesn’t have that ‘rough’ texture of medium firm@
This recipe is so easy, adaptable, and delicious! I used what I had around the first time I made it because I wanted to try it as soon as I saw it, and it was still great (impossible sausage for the grounds and steamed broccoli for the greens). It’s definitely going to become part of my usual rotation!