A vibrant and flavorful Japanese rice bowl featuring three distinct toppings—fluffy scrambled eggs, savory-sweet chicken soboro, and fragrant sesame spinach—Sanshoku Soboro Donburi is a simple yet satisfying dish that brings color and balance to every bite. With its harmonious mix of textures and flavors, this tricolor donburi makes a wholesome and visually striking meal that’s both comforting and quick to prepare.
Ingredient Breakdown
Each component of this dish plays a distinct role in creating its signature balance. The scrambled eggs bring softness and subtle sweetness, providing a mellow counterpoint to the richness of the other elements. Their pale yellow hue brightens the dish and softens each bite.
The chicken soboro, made with ground chicken simmered in soy sauce, mirin, sake, oyster sauce, and sugar, is bold, savory, and just slightly sweet. The meat absorbs all the sauce, becoming juicy and flavorful with a glossy finish that clings to each grain of rice.
The seasoned spinach adds a welcome freshness and earthy depth. Blanched just until tender, it’s then dressed with soy sauce, sesame oil, and a touch of sugar before being finished with toasted white sesame seeds. This green element brings fragrance and a nutty undertone to the bowl.
At the foundation of the dish is Japanese short-grain rice. Its naturally sticky texture allows each topping to sit neatly on the surface without falling apart. A final optional flourish of red pickled ginger adds a sharp, tangy contrast that wakes up the palate and adds a pop of color.
Step-by-Step Cooking Instructions
Begin by preparing the eggs. Crack them into a bowl and whisk together with sake, sugar, and salt until the mixture is smooth and lightly frothy. This seasoning lifts the flavor and ensures the eggs don’t taste flat. Heat a non-stick skillet and add a light drizzle of oil. Pour in the egg mixture and allow it to set briefly before gently stirring to form soft, fluffy curds. Remove from heat while still slightly glossy and set aside.
Wipe the pan clean and return it to medium heat. Add the ground chicken and cook until no pink remains and a light golden color begins to appear. Add the seasoning mixture—soy sauce, oyster sauce, mirin, sake, and sugar—and raise the heat. Stir often and cook until all liquid has evaporated, and the chicken is evenly coated in the thick, flavorful sauce.
Bring a small pot of water to a boil and salt it lightly. Blanch the spinach for one minute until vibrant green and just tender. Drain well and squeeze out excess moisture. In a separate bowl, season the spinach with soy sauce, sugar, toasted sesame oil, and sesame seeds. Toss until thoroughly coated.
To assemble, divide warm rice between two serving bowls. Arrange the scrambled egg, chicken soboro, and spinach side by side in clean, distinct sections for that iconic tricolor effect. Garnish with red pickled ginger if using and serve warm.
Recipe Tips
How to Prevent Overcooked Eggs:
Cook the eggs gently over low heat, stirring softly to avoid drying them out. Remove them from the pan while slightly underdone for a creamy finish.
Making Juicy Chicken Soboro:
Don’t rush the sauce reduction. Let the mixture simmer until the liquid clings to the meat for maximum flavor without drying.
Spinach Shortcuts:
Use pre-washed baby spinach and microwave in a damp paper towel for quick prep.
Keeping the Rice Fluffy:
Rinse short-grain rice until the water runs mostly clear to remove excess starch. This helps achieve the ideal sticky but separate texture.
Ingredient Swaps:
Ground turkey or pork works well in place of chicken. Kale can substitute for spinach, and pre-made Japanese tamago (sweet omelet) can replace the scrambled eggs.
What to Serve With This Recipe
A light miso soup filled with tofu cubes and wakame makes a comforting companion to this dish. The broth complements the rice bowl’s richness without overwhelming it.
Quick pickled cucumber or daikon adds crispness and acidity to balance the sweet and savory notes in the bowl. A small dish of chilled tofu with soy sauce, grated ginger, and scallions can enhance the meal with added protein and a cooling contrast.
For beverages, cold green tea or roasted barley tea refreshes the palate and pairs seamlessly with the layered flavors of the donburi.
Creative Variations
Swap the chicken soboro with plant-based ground meat to create a vegetarian version. Use tamari and mushroom-based sauces to keep the umami strong.
Introduce a fourth topping, such as seasoned shiitake mushrooms simmered in soy sauce and mirin, for added complexity. You can also sprinkle furikake seasoning or shredded nori over the top for texture and extra flavor.
Drizzle with a light donburi sauce (made from soy sauce, mirin, and sugar) to unify the ingredients in each spoonful, especially if you prefer a saucier bowl.
Frequently Asked Questions
Can I make the toppings ahead of time and store them?
Yes, all three toppings can be prepared a day ahead. Store them in airtight containers in the fridge and reheat gently before assembling.
What’s the best rice to use if I don’t have Japanese short-grain?
Medium-grain rice like Calrose is a suitable alternative. Avoid long-grain rice, which lacks the stickiness needed for donburi-style dishes.
How can I scale this recipe for a family meal prep?
Multiply all ingredients proportionally and cook in batches. Store components separately and assemble just before serving for freshness.
Is it okay to serve this dish cold or at room temperature?
Yes, it can be served at room temperature, making it great for bento boxes. Just avoid serving directly from the fridge; allow it to sit for a few minutes first.
Sanshoku Soboro Donburi is a well-balanced, colorful bowl that’s quick to prepare and endlessly customizable. It’s a great option for weeknight dinners, bento lunches, or anytime you want a meal that’s comforting, structured, and packed with flavor. With just a handful of ingredients and a few simple steps, this dish delivers satisfaction in every bite.
Ingredients
Scrambled Egg
3 eggs
1 tablespoon sake
½ tablespoon sugar
1 pinch salt
Chicken Soboro
150 g ground chicken
1 tablespoon oyster sauce
1 tablespoon Japanese soy sauce (koikuchi shoyu)
1 tablespoon mirin
1 tablespoon sake
1 tablespoon sugar
For the Greens
60 g Oriental spinach
1 pinch salt
1 teaspoon Japanese soy sauce (koikuchi shoyu)
1 pinch sugar
1 teaspoon toasted sesame oil
½ teaspoon toasted white sesame seeds
Assembly
2 portions cooked Japanese short-grain rice
1 teaspoon red pickled ginger (benishoga), optional
Instructions
Start by preparing the scrambled eggs. Crack the eggs into a mixing bowl and add the sugar, sake, and salt. Whisk vigorously until the mixture becomes smooth and slightly frothy.
Heat a non-stick skillet over medium heat and add a small drizzle of oil. Pour in the egg mixture and allow it to sit for a few seconds until the edges begin to set. Stir gently, breaking the curds into small, fluffy pieces. Once just cooked through, remove from the pan and set aside in a bowl. Wipe the skillet clean for the next step.
Return the pan to the stove and add the ground chicken, with a touch more oil if needed. Sauté over medium heat until the meat is no longer pink and begins to take on a light golden color.
Add the oyster sauce, soy sauce, sake, mirin, and sugar to the pan. Increase the heat to high and cook the mixture, stirring occasionally, until all the liquid has evaporated and the chicken is well-coated and fragrant. Remove from heat.
Bring a small pot of water to a boil and season with a pinch of salt. Add the Oriental spinach and blanch for about one minute, just until vibrant green and tender. Drain the spinach well and gently squeeze out any excess water.
Transfer the spinach to a small bowl and season with soy sauce, sugar, sesame oil, and toasted sesame seeds. Mix thoroughly until the leaves are evenly coated.
Spoon hot, freshly cooked short-grain rice into two serving bowls. Arrange the scrambled egg, chicken soboro, and seasoned spinach in neat sections over the top of the rice, creating the traditional tricolor appearance.
Finish each bowl with a small amount of red pickled ginger, if desired, for a bright, tangy accent. Serve warm and enjoy immediately.
Sanshoku Soboro Donburi Recipe
Ingredients
Scrambled Egg
- 3 eggs
- 1 tablespoon sake
- ½ tablespoon sugar
- 1 pinch salt
Chicken Soboro
- 150 g ground chicken
- 1 tablespoon oyster sauce
- 1 tablespoon Japanese soy sauce koikuchi shoyu
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
For the Greens
- 60 g Oriental spinach
- 1 pinch salt
- 1 teaspoon Japanese soy sauce koikuchi shoyu
- 1 pinch sugar
- 1 teaspoon toasted sesame oil
- ½ teaspoon toasted white sesame seeds
Assembly
- 2 portions cooked Japanese short-grain rice
- 1 teaspoon red pickled ginger benishoga, optional
Instructions
- Start by preparing the scrambled eggs. Crack the eggs into a mixing bowl and add the sugar, sake, and salt. Whisk vigorously until the mixture becomes smooth and slightly frothy.
- Heat a non-stick skillet over medium heat and add a small drizzle of oil. Pour in the egg mixture and allow it to sit for a few seconds until the edges begin to set. Stir gently, breaking the curds into small, fluffy pieces. Once just cooked through, remove from the pan and set aside in a bowl. Wipe the skillet clean for the next step.
- Return the pan to the stove and add the ground chicken, with a touch more oil if needed. Sauté over medium heat until the meat is no longer pink and begins to take on a light golden color.
- Add the oyster sauce, soy sauce, sake, mirin, and sugar to the pan. Increase the heat to high and cook the mixture, stirring occasionally, until all the liquid has evaporated and the chicken is well-coated and fragrant. Remove from heat.
- Bring a small pot of water to a boil and season with a pinch of salt. Add the Oriental spinach and blanch for about one minute, just until vibrant green and tender. Drain the spinach well and gently squeeze out any excess water.
- Transfer the spinach to a small bowl and season with soy sauce, sugar, sesame oil, and toasted sesame seeds. Mix thoroughly until the leaves are evenly coated.
- Spoon hot, freshly cooked short-grain rice into two serving bowls. Arrange the scrambled egg, chicken soboro, and seasoned spinach in neat sections over the top of the rice, creating the traditional tricolor appearance.
- Finish each bowl with a small amount of red pickled ginger, if desired, for a bright, tangy accent. Serve warm and enjoy immediately.
