Soboro Don Bento Recipe [Calm BGM]

Soboro Donburi
Bento recipe
Soboro recipe

Please see below for the ingredients, written recipe, FAQ, and more!!


(Chapter)
0:00 Prepare Soboro
2:32 Cook Soboro
5:10 Soboro Don
7:25 Soboro Bento


*At CHEF'S LABO (Laboratory),
all the videos have many cooking tips and knowledge that makes you a better cook!!

So subscribe the channel,
and hit the 🔔 to turn on the notification for new videos!!!!

-----------

[📸✨Follow my Instagram!✨]
https://www.instagram.com/chefslabo/?...

-----------


[Chicken Nanban recipe]
   • Chicken Nanban Recipe / Japanese Fried Chi...  

[Yakiniku Recipe (Japanese BBQ)]
   • Yakiniku Recipe /Japanese BBQ /  焼肉  

[Teriyaki Salmon recipe]
   • Teriyaki Salmon Recipe / 照り焼きサーモンの作り方  


----------

[Ingredients (GRAM)] (2-3 serves)

-Chicken thigh (Or pork) mince 500g

(Kombu salt)
-Kombu 4g
-Salt 50g

(Marinade)
-Sake 5tbsp (75ml)
-Sugar 1.5tbsp (22g)

-Soy sauce 2tbsp (30ml)
-Mirin 2tbsp (30ml)
-Kombu salt 1/2 tsp (2.5g)
-Garlic 15g
-Ginger 20g

(Egg Soboro)
-Egg 4
-Kombu salt 1/3tsp (1.65g)


-------------

[Ingredients (OUNCE)] (2-3 serves)

-Chicken thigh (Or pork) mince 1.1lb

(Kombu salt)
-Kombu 0.14oz
-Salt 1.8oz

(Marinade)
-Sake 5tbsp (1.6oz)
-Sugar 1.5tbsp (0.8oz)

-Soy sauce 2tbsp (0.6oz)
-Mirin 2tbsp (0.6oz)
-Kombu salt 1/2 tsp (0.1oz)
-Garlic 0.5oz
-Ginger 0.7oz

(Egg Soboro)
-Egg 4
-Kombu salt 1/3tsp (0.06oz)


-------------

[Method]

[Chapter 1: Prepare Soboro]
-Mix sake and sugar, marinade the meat 10-15 mins
-Blitz kombu and salt to make kombu salt
-Mix all the marinade with the meat


[Chapter 2: Cook Soboro]
-Cold pan. Wipe with some oil
-The meat on. Medium high heat
-Use multiple chopsticks to whisk it
-Keep mixing until it release the moisture

-Then medium heat
-Keep it going until the moisture is reduced by half


[Chapter 3: Soboro Don]
-Use good quality fresh eggs (Crucial)
-Crack the egg in a bowl
-Plenty of boiling water. Some vinegar. Medium heat
-Stir to screw the water. Gently drop the egg
-Cook 2−3 mins without touching

-Touch it. It's ready if it's firm
-Rinse with water or hot water
-If you eat later, keep them in a fridge. Reheat with hot water
*(This prep method is recommended if you cook lot of eggs )

-Serve with hot Soboro


[Chapter 4: Soboro Bento]
-Mix egg and kombu salt
-Cold pan, Wipe with oil
-Pour the egg. Medium high heat
-Keep whisking with the chopsticks.

-Once it starts to crumble. low heat
-Cook until totally crumbled
-Serve in a bento box. Done mate


--------

[FAQ]

Q: Can I skip Sake?
A: Yes. But you don't need to buy expensive Sake.
We use Ryorishu (Cooking sake) which is cheap.
Or Rice wine


Q:Can I skip Mirin?
A: You can replace with sugar. Use half amount


Q: I can't find Kombu
A: You can shop from the link above,
or replace with Kombu dashi powder
or Kombu concentrate
or MSG


Q:What is your frying pan?
A: The brand is "Pro cooker"
Please search "Pro cooker pan"


Q:What's the BGM?
A: Slynk: Rubber Ducky
Corbyn Kites: Staycation


Q: Why do I use kombu for everything?
A: As a Japanese chef, I want to introduce this national treasure to the world.
And want to help growing the traditional Japanese Marine industry.
So I want to make this channel as socially meaningful.


---------

[Business enquiry]
e-mail: chefslabobusiness@gmail.com


#Soboro
#Bento
#Chefslabo
#Cheflabo
#そぼろ
#そぼろ丼
#そぼろ弁当