Tori Soboro: Soy-flavored Ground Chicken

This tasty ground chicken dish is often added over rice with a few other ingredients and make a colorful and delicious bento box or donburi (bowl). Above photo is a typical San Syoku Don (3 color bowl), with tori soboro, scrambled egg, and green bean.

Not only used as flavorful rice topping, it can also be added to other dish such as stirfry. Already seasoned with ginger and soy sauce, it will upgrade ordinary stirfry to another level easily.

Tori Soboro with Tofu and Pepper

Here I added to tofu and pepper stirfry and add a little bit of Korean hot pepper paste. Tori Soboro goes with spicy seasoning very well.

Simply seasoned with ginger, soy sauce, sake, and sugar, this is also a great make-ahead dish that can last in the fridge for a few days, or can be frozen to keep for a few weeks.


  • Ground Chicken 1lb
  • Ginger 1 tbsp minced
  • Soy sauce 4 tbsp
  • Agave or sugar 4 tbsp
  • Sake 2 tbsp


  1. Mince ginger finely.
    Minced Ginger
  2. Heat up a frying pan in medium heat. Add oil and cook ground chicken and ginger.
  3. Once chicken is fully cooked, add soy sauce, agave, and sake. Cook in low heat until the liquid is reduced.

  4. Reduce it until it starts to get shiny and makes sizzling sound.

  5. To make 3 color bowl, cook scrambled egg and green bean separately: Add a pinch of salt and sugar in a egg and scramble the egg in small bits. Boil green bean in salted water and slice thinly. Green bean can be replaced with snow pea or any other green vegetables. Add Beni Syoga (pickled ginger) for a topping.