Soboro is any seasoned meat/fish/egg that has been crumbled during cooking and is usually used as a rice topping. It is also a popular choice in making bento lunches for kids because of the ease in preparation.
Ground chicken or beef is commonly used to make soboro. Though you can use any kind of meat you prefer. I decided to make a tricolor soboro bento to make it more visually appealing.
To make the ground meat soboro, sauté 1 clove of finely minced garlic and 1 tbsp. of finely minced ginger in a little oil. Add 1 lb ground beef and cook until meat turns brown. Add 1 tbsp. sugar and stir until well combined. Then add 2 tbsp. soy sauce, 2 tbsp. mirin and 2 tbsp cooking sake. Cook until all the juices has somewhat evaporated but not dry. Adjust seasonings if needed. Set aside and keep warm.
For egg topping, crack 4 eggs in a bowl, add 1 tsp. sugar and 1 tsp mirin and beat well. Heat a non stick pan and add a little bit of oil. Add your beaten eggs and cook while continuously stirring in a circular motion with chopsticks or a silicone whisk. Cook over medium heat until fluffy but not dry. Remove from pan.
For the vegetable topping, clean a bunch of spinach and blanch in hot water for a minute. Drain and squeeze out excess liquid. Lay in a chopping board with the leaves and stems aligned in one direction. Season with a teaspoon of soy sauce and 1 tsp. of sesame oil. Cut spinach into 2 inch sections.
To assemble, place steamed white rice in your bento container. Arrange your ground meat soboro, egg soboro and spinach on top of your rice. This recipe serves 4. Enjoy !
