Steps to Prepare Award-winning Tri-colour Soboro Rice Bowl with Chicken Soboro
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Tri-colour Soboro Rice Bowl with Chicken Soboro. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tri-colour Soboro Rice Bowl with Chicken Soboro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tri-colour Soboro Rice Bowl with Chicken Soboro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tri-colour Soboro Rice Bowl with Chicken Soboro is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can cook Tri-colour Soboro Rice Bowl with Chicken Soboro using 5 ingredients and 5 steps. Here is how you cook it.
I added vegetables to my 2 colour soboro rice bowl, for a 3-colour version of the dish.
If you season the greens with soy sauce, firmly ring out excess liquid, and season again. This will avoid soggy greens and will taste delicious. Recipe by Pukuttopukumaru
Ingredients and spices that need to be Take to make Tri-colour Soboro Rice Bowl with Chicken Soboro:
- 4 bowlfuls Warm cooked rice
- 1 use Chicken soboro
- 1 use Egg soboro
- 1/2 bunch Spinach (or komatsuna)
- 1/2 tsp Soy sauce
Instructions to make Tri-colour Soboro Rice Bowl with Chicken Soboro
- Make the chicken soboro..
- Make the egg soboro. See.
- Briefly boil the spinach (or komatsuna) in salted water. Drain and cut off the stems. Sprinkle with a little bit of soy sauce (not listed).
- Wait about 5 minutes and then drain again, wringing out the water until dry. Cut the leaves into 8mm pieces and put into a bowl. Mix with soy sauce.
- In a serving bowl, layer the bottom with rice, and arrange the chicken soboro, egg soboro, and spinach (komatsuna) on top.
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