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Japanese Tori Soboro Don | Aromatic Street Food Bowl
(0)
25 min
Quick
Knuspr-Küche
Japanisches Tori Soboro Don ist der Inbegriff authentischer japanischer Streetfood- und Bento-Kultur: Aromatisch in Sojasauce, Mirin und Ingwer karamellisiertes Hähnchenhackfleisch trifft auf feines, goldgelbes Rührei (Iri Tamago) und knackige Edamame auf dampfendem Sushi-Reis. In nur 25 Minuten zubereitet, unwiderstehlich herzhaft-süß und perfekt für die schnelle Feierabendküche!
Ingredients
Preparation method
Prepare rice & edamame
Thoroughly rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear. Then place it in a pot with 350 ml of water, bring to a boil, cover, and simmer over the lowest heat for about 15 minutes. Remove the pot from the heat and let the rice steam, covered, for another 10 minutes.
Blanch the edamame in boiling, lightly salted water for about 3–4 minutes, rinse with cold water, and drain well.
Prepare iri tamago & tori soboro
For the delicate Japanese scrambled eggs (iri tamago), whisk the eggs with 1 tsp mirin and a pinch of sugar. Heat in a non-stick pan over medium heat and stir continuously with four wooden chopsticks or a small whisk until fine, juicy, golden-yellow egg curds form. Remove from the pan immediately and set aside.
Chef's tip
Traditionally, iri tamago is stirred with four chopsticks held together – this creates especially even, wonderfully tender curds.
For a gentle kick of heat, you can finish the bowl before serving with a pinch of shichimi togarashi (Japanese seven-spice blend) or a drizzle of sriracha.
15 min
Under an hour
