"Chicken soboro" is convenient to make when you buy minced chicken. It can be stored refrigerated or frozen, so it is recommended to make plenty and enjoy it while arranging it. Here are three easy-to-use chicken soboro arrangement recipes.

◆ Chicken soboro

・ Ingredients
Minced chicken 300g (10.58oz)
4-5 tablespoons of soy sauce
2 tablespoons sugar
1 tablespoon liquor
Ginger (tube is OK) Appropriate amount

The deeper seasoning is more delicious without blurring the taste when arranged.

・ How to make
1. Put all ingredients in a pan and mix well before heating.

2. Fry over low to medium heat while mixing with chopsticks.


3. Completed when the water is removed.

◆ Chicken soboro bowl

・ Materials (for 1 person)
Chicken soboro 1 egg 1 teaspoon rice 1 teaspoon salt
Appropriate amount of salad oil

・ How to make
1. Heat the melted eggs in a frying pan with salad oil over low heat.

2. Mix with chopsticks to loosen, add salt, and turn off the heat when about 80% is cooked. The rest is residual heat.


3. Complete with warm chicken soboro, egg soboro, and sliced green onions on top of the rice.


Both chicken and egg soboro have a moist mouthfeel. The sweetness of the egg overlaps with the moderate saltiness, and the ginger and green onion tighten the aftertaste. I think I can eat about 3 bowls. If you want an accent to the taste, you can sprinkle some shichimi pepper on the way.

◆ Jjigae-style soup

・ Materials (for 2 people)
Chicken soboro 1 chome Komatsuna 1/2 bag Bunashimeji 1/2 bag Kimchi 50g (1.76oz)
Green onion 1 egg 1 teaspoon miso
Garlic (tube is OK) Appropriate amount of sesame oil Appropriate amount of water 300ml (10.14us fl oz)

・ How to make
1. Cut komatsuna and tofu into bite-sized pieces, and cut green onions into round slices. Bunashimeji mushrooms are removed and separated.

2. Fry chicken soboro, Japanese mustard spinach and Bunashimeji mushrooms in a pan with sesame oil.


3. Add miso, garlic, tofu and green onions to the pan and simmer for about 2 minutes.


4. Turn off the heat, add kimchi, and top with eggs to finish.


A deep taste that combines the taste of kimchi and miso with chicken with ginger. The aroma of sesame oil and the aroma of garlic are also appetizing. Breaking the egg adds a mellow richness and makes the spiciness mild. A satisfying soup with plenty of ingredients.

◆ Pumpkin soboro boiled

・ Materials (for 2 people)
Chicken soboro 1/8 pumpkin 2 tablespoons soy sauce
2 tablespoons sugar
100 ml of water
1 tablespoon of water-soluble potato starch

・ How to make
1. Remove the seeds and cotton from the pumpkin and cut it into bite-sized pieces (it's easier to buy one cut at the supermarket).

2. Put pumpkin, seasonings and water in a heat-resistant container and heat in a microwave for 5 minutes.


3. Add chicken soboro and water-soluble potato starch to a heat-resistant container, heat in a microwave for 1 minute, and mix the whole to complete.


The outside of the pumpkin is soaked in taste, and the inside retains the original sweetness of the pumpkin. By combining it with the deeply seasoned chicken soboro, the saltiness and sweetness are balanced and the taste is exquisite. It's perfect for busy days because you don't have to simmer it carefully.


Just having chicken soboro makes it much easier to prepare your daily meals. If you keep it all together on the weekend, it will be useful in various dishes!