I Made My Favorite Easy Japanese Dish (Soboro Don)

Hi guys, it's Rie. We meet again. I'm back at Jikoni's studio. Thank you, Keanu, for letting me use her studio. Today, I'm making one of my favorite dish. I make this at home all the time. It's easy and it's budget-friendly. But first, we have sponsor today, yay! Today's video is sponsored by Ritual. Ritual's multivitamins help me get enough nutrients like D3, magnesium, and iron. Ritual's is very transparent about what goes into their products and they don't contain any additives or fillers. They are also vegan-friendly, gluten-free, and allergen-free. It's, look at this, it's cute, right? I usually forget to take my vitamins because I keep it in my cabinet because sometimes vitamin bottle is not pretty. But this one is aesthetically pleasing. I'm keeping it on my kitchen counter. I never forget to take those. You know, some vitamins, they are big and it's difficult to swallow, but Ritual's vitamin is perfect size and you don't have that uncomfortable feeling on your throat. You can sign up for a subscription to get Ritual delivered straight to your home. To get 10% off your first three months, use my code, Rie, R-I-E. All right, now back to the video. So today we are making soboro don, which is very simple rice dish. I made this all the time when I was in college student because it's inexpensive and it's easy. So soboro don is bowl of rice. On top of it, there is a scrambled egg, seasoned ground chicken, and cooked snow peas. Today I'm using snow peas, but you can use sugar snap peas as well. So this is super easy to make and also it's great for lunch. It's packable. So throughout high school, my mom made me bento every single day, but I didn't know what she packed for me. When I opened the bento box lid and if it was soboro don, it made me smile because it was my favorite dish. All right, let's get started. Time for peas. This is snow peas. It's flatter than the sugar snap peas. It's kind of pretty, can you see? Like it's see-through from here. Kind of look like passengers in a vehicle. Ooh. And you want to remove some strings because they have a little bit tough fiber running through here. So you can either like snap on the end and just like remove this. And or you can use knife. I think this is what restaurant do because it's cleaner. For this dish, some people use green peas or even green beans, but I like using sugar snap peas or snow peas because it has a milder flavor. You can totally use frozen one too. I'm making also two portions. I'm using one cup of snow peas before cut. So all the peas are cleaned and I'm going to blanch this for about two minutes in a salty water. It is like salty like ocean. The reason I'm blanching is they kind of bring vibrant color. So once you blanch it, snow peas become super green and it is a little bit more tender to eat. It's only one minute, but I think it's good. And I'm going to drain this and put it in the ice water so it will stop cooking. When you are putting in ice water, you only need to cool down like one to two minutes and you want to take this out from the ice water because if you leave in too much in the ice water, there is a water clog. Basically, water get into the pea and it's become watery and you don't want to have that. Look at this. It's bright green and it's more look like appetizing. So this is uncooked and this is cooked. It's kind of like you are going to spa. You feel refreshed and you feel like better version of yourself when you went to spa and I'm going to slice the snow peas. I just want to kind of tap dry with towel, tap, tap. Next, I'm going to slice julienne. Just like a bite size, I also want to make it pretty when it's on the bowl. So I'm cutting on a diagonal. I think it's easier to eat when it is thin like this. In a bowl, there is egg, chicken and snow peas. So I want to make it everything kind of similar size so you can kind of scoop it and eat it at the same time. Do you think it's going to fit in this? I think it's going to be a mountain. Snow pea mountain is the mountain I want to climb. Now I'm going to cook chicken. Chicken. So now I'm going to make Tori Soboro. Soboro means fine, crumbly texture and I'm going to use ginger and one good hack, peeling ginger. Ginger's skin is very tender so you can just use spoon. When you clean the ginger, you want to grate with microplane and you can totally do eyeball. About half teaspoon for two people's portion. Usually like when you're looking at Japanese cooking book, they say like one palm size of ginger. Half teaspoon. So I will just need this much but I have a little left so I'm going to use all. Size of big acorn. So now you just dump everything. So I have half pound ground chicken, one eighth cup of soy sauce and one tablespoon of mirin, one tablespoon sake. It's not aesthetically pleasing. You just want to use spatula to make crumbly texture. Almost like chopping. Pow, pow, pow, pow, pow. Pew, pew, pew, pew, pew. So while you're cooking, you are constantly cutting chicken so you get this nice crumbly texture. Cooking ground chicken is super easy because when it's not pink anymore, it's cooked. You know like when you're cooking chicken breast, you kind of wonder if it's cooked or not. So I think this is not intimidating. I think it's a great entry level cooking too. Can you see the crumbly? I want to taste. Mm, delicious. All right, my chicken is ready. Let's make eggs. I have three eggs. Crack in a bowl and I'm adding half tablespoon sugar, half tablespoon of mirin, one teaspoon of sake but this is half teaspoon so two half teaspoon and I'm going to mix with chopsticks and I'm going to add a little bit oil. Pan, lower medium. I'm going to scramble egg but I want to make it very fine like that ground chicken I just made. So in order to make very fine crumbly scrambled egg, I'm using four chopsticks and keep stirring. You want to cook lower medium heat so it doesn't cook super quickly. It's almost like a soft scrambled egg you have to cook in a low heat. I think it's going to take a little time. Another important thing is you want to use nonstick pan because it is easy to clean. Just make sure keep stirring because egg cooks like snap seconds and when you turn around, it's done. Once you kind of start seeing it coming together, speed up and if you are taking this to, you know, like as a bento lunchbox, you want to fully cook. I think this is good. I never use chopstick like that. All right, so we are actually done. Now we are plating. And I have cooked rice in a bowl. If you are super hungry, you can use bigger bowl. Chicken, eggs and we cook peas. You know like plating is just freestyle but I want to make clear section so I'm going to start with chicken. Now eggs. Now I'm going to put the snow peas. All right, it's done. And this reminds me of, I have peas on my thumb. And it's super pretty and delicious. I like this dish because it has different texture and it kind of reminds me of Springfield. It's like green and flower and dirt. It smells so good. I cannot wait to eat it. Usually I feel like I'm cooking by myself, eating by myself, no friends, just myself. But today I'm filming at Jikoni Studio so I have a friend, Kiano. Yes. CEO. So I made soboro don. Soboro don. Oh, you nailed it. You can mix it or you can kind of like. Oh, there's rice. Yes. Rice is my favorite. So you kind of want to eat everything one bite. Like chicken, egg, peas and rice. Itadakimasu. Oh. That's it. It looks so perfect. Like you know when you go to like a restaurant and they have like the display of like what you could buy. It look like that. It is really good. And you are very picky about what you eat. Yeah, I am. There's more, right? Because I'm not Hugo and this is, it's very well. It's so small, it's so small. The sampling. It's great, Kiano approved. This is delicious. I hope you make at home. And thank you so much for watching and see you next time. Bye. Oh, she took mine.