Soboro -don means scrambled something with rice bowl.
It’s typical home dish or bento dish, and we normally use ground pork instead of fish and vegetable (scrambled egg is always on top), but it’s also nice to use the fish as well.
As usual, we don’t have any rule for the ingredients so please try with your favorite ones!
In that case, please adjust the amount of the seasoning.
If you get fish and like the Japanese typical taste – sweet salty taste – I suggest you to make this dish
Ingreadients (4 servings):
1 cup of chopped blue fish, like sardine, mackerel, Japanese mackerel etc. ( I used mackerel today)
2.5 cups of chopped vegetable (I used Shiitake, carrot, onion and spring onion)
(A) 2 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 3.5 Tbs. of soy sauce
(A) 2 Tbs. of Miso
1 Tbs. of sugar
A pinch of salt
4 cups of cooked rice
- Fillet the blue fish, take out the bones and skin. Chop it finely.
Chop all the vegetable finely.
Place 1 Tbs. of vegetable oil in the pan. Sautee the chopped fish. When it’s almost cooked, add all the vegetable (and mushrooms). When the vegetable are cooked, all all the (A)s and cook until the liquid is gone.
If you use only meat instead of fish and vegetable, you can reduce the seasoning amount and don’t need to add Miso always.
Beat all the egg, sugar and salt. Make scrambled egg in the another pan.
Place cooked rice, cooked fish, and egg on top.
You can keep the fish parts in the fridge for 2-3 days.
It’s also nice to mix with rice to season it, and make Onigiri