Sweet Soy Chicken and Egg Onigiri

The inspiration for this onigiri came from soboro don, one of Japan's most comforting home-cooked meals. In Japan, this is called 二色そぼろ丼 (nishoku soboro don). Sweet soy chicken and fluffy egg crumbles are a classic combination, so I thought, "Why not turn it into an onigiri?" It has two different flavors in one rice ball, making every bite a little different.

What is soboro?

Soboro refers to finely crumbled meat, fish, or eggs that are seasoned and cooked until tender. It's a classic topping for rice bowls and a staple in Japanese home cooking.

Ingredients

For the Sweet Soy Ground Chicken

Makes enough for several meals.

• 200g ground chicken

• 2Tbsp sake

• 2Tbsp soy sauce

• 2Tbsp sugar

• 1Tbsp mirin

• 2 tbsp grated ginger

For the Sweet Fluffy Scrambled Eggs

Makes enough for several meals.

• 2 eggs

• 1Tbsp sugar

• 1/2Tbsp sake

• 1 pinch salt

• ½ tsp vinegar

🍙 For the Sweet Soy Chicken and Egg  Onigiri (2–3 onigiri)

• 300 g cooked Japanese rice

• Sweet Soy Ground Chicken(as needed)

• Sweet Fluffy Scrambled Eggs (as needed)

Instructions

For the Sweet Soy Ground Chicken (Chicken Soboro)

1. Add the ground chicken, soy sauce, sake, mirin, sugar, and grated ginger to a frying pan. Mix everything together before turning on the heat.

2. Turn on the heat and keep stirring continuously with 4 chopsticks until the chicken becomes fine, crumbly pieces.

3. Cook until the liquid has evaporated. 

For the Sweet Fluffy Scrambled Eggs (Egg soboro)

1. Crack the eggs into a bowl. Add the sugar, salt, and vinegar, then whisk until well combined.

2. Heat a frying pan over low heat and pour in the egg mixture.

3. Stir constantly with 4 chopsticks until the eggs form tiny, fluffy crumbles.

4. Cook until the eggs are fully set, then remove from the heat.

🍙 Sweet Soy Chicken and Egg Onigiri

1. Divide the warm rice between two bowls.

2. Mix the egg soboro into one bowl and the chicken soboro into the other.

3. Layer the egg rice in an onigiri mold, then top with the chicken rice.

4. Gently press to shape the onigiri.

5. Enjoy!

---

✨ Tips for success

• Add a splash of vinegar to the eggs. It helps create tiny, fluffy crumbles while keeping the eggs soft and moist. Don't worry—the acidity cooks off, so the eggs won't taste sour.

• Use 4 chopsticks. This is a common Japanese technique for making fine, even crumbles when cooking soboro.

• Keep the two rice mixtures separate. Mix the egg soboro and chicken soboro with separate portions of rice, then layer them instead of mixing them together. This way, each bite has a slightly different flavor.

💡 Why you’ll love this recipe

• Sweet, savory, and family-friendly. The classic sweet soy chicken and fluffy egg combination is loved by both kids and adults.

• Adorably two-toned. The two-layer design makes this onigiri as fun to look at as it is to eat.

• Two flavors in every onigiri. Each bite is a little different, so you can enjoy both the fluffy egg side and the sweet soy chicken side.