Japanese Ground Chicken Bowl – Soboro Don

This easy to make keto Japanese ground chicken bowl, also known as Soboro Don, is made with sautéed ground chicken, scrambled eggs and chopped green onions on top of a bed of cauliflower rice.  Bursting with umami flavor, it’s the perfect Japanese comfort food without the carbs!

Japanese Ground Chicken Bowl Soboro Don being picked up with a wooden spoon

The other day, while browsing the menu at my favorite Japanese restaurant for tebabsaki chicken wings, I came across a picture of soboro don and remember how much I used to love that dish!

Traditionally, soboro don is made with ground meat, scrambled eggs on top of a bed of white rice.

Of course, any dish with rice is a no for me, so I went home that night and decided to create my own keto version without all the carbs.

I never actually tried making soboro don at home, but I quickly realized how easy it was to make!

In fact, it turned out to be one of the easiest dishes I have ever made minus microwaveable food that is.

If you love Japanese rice bowls then I highly recommend you give this keto donburi bowl a try!

Toppings for Japanese groud chicken rice bowl

What is Soboro Don?

Soboro in Japanese means ground meat, and don means bowl.  So technically, soboro don translates to “ground meat bowl “.  Traditionally, soboro don is a Japanese rice bowl topped with sweet and savory ground chicken and scrambled eggs.  It’s simple Japanese comfort food filled with delicious umami flavors.  To make ours low carb and keto friendly, we substituted sugar for monkfruit and used cauliflower rice rather than white rice.

What kind of ground meat should I use to make soboro don?

You can use any type of ground meat such as beef, pork, chicken etc.  Our favorite is using ground chicken.

Cauliflower rice and monkfruit in a measuring spoon

How do we make a Japanese rice bowl keto friendly?

We have found that substituting rice for caulflower rice has been the most popular and appetizing choice when making Japanese rice bowls keto friendly.

What kind of Japanese sake should I use to make the soboro don sauce?

Any type of dry junmai Japanese sake will work just fine and are normally sold in Asian grocery stores.  We usually use this one here and can be picked up for around 6-7 USD a bottle on sale.  Just a little note, Japanese rice wine vinegar is not the same as Japanese sake and NOT interchangeable.

Ingredients for Japanese donburi sauce in measuring bowls

For this one, the special ingredients you will need are Soy Sauce, Monkfruit and Japanese sake.  All these can be picked up on Amazon (aside from Japanese sake) or a local Asian/specialty Supermarket.

Now, let’s get making some Japanese Ground Chicken Bowl – Soboro Donburi keto style!

  • Prepping Time 5M
  • Cooking Time 10M
  • Total Time 15M
  • Net Carb/Serv ~8g
  • Servings 1

Ingredients

  • 1/2 lb Ground Chicken
  • 1 tbsp Neutral Oil (no taste)
  • 1 tbsp Japanese Sake
  • 2 tbsp Soy Sauce
  • 2 tbsp Monkfruit
  • 1 Stalk Green Onions
  • 1 tbsp Butter
  • 2 Cups Cauliflower Rice
  • 1/4 tsp Salt
  • 2 Eggs

Directions

1) Gather all the ingredients.

2) Chop green onions and set them aside.

3) In a mixing bowl, beat eggs and set them aside.

4) In another mixing bowl, add Japanese sake, Soy Sauce, Monkfruit and mix until well combined.  Set aside.

5) In a Teflon frying pan, add butter and melt on medium heat.  Once the butter is melted, add in cauliflower rice, sprinkle salt and cook for 2-3 minutes or until preferred tenderness is attained.  Once cooked, transfer to a serving bowl and place in a food warmer (if not available, then just microwave it before step 8).

6) Clean/rinse the Teflon frying pan, pour beaten eggs and scramble on medium-low heat.  Once done, transfer the cooked eggs to 1 side on top of the cauliflower rice as shown below.

7) Clean/rinse Teflon frying pan, add neutral oil and bring up to temp over medium-high heat.  Once up to temp, add ground chicken while using a spatula to break the meat apart into smaller pieces until halfway cooked.  Pour sauce from step 4) and cook for 2-3 minutes until the chicken is thoroughly cooked.

8) Once the chicken is cooked, transfer to the other side on top of the cauliflower rice along with any leftover sauce.  Sprinkle the chopped green onions in between the middle of the chicken and eggs as shown below.   Enjoy hot!

Hope you enjoy your low-carb keto style Japanese Ground Chicken Bowl – Soboro Don

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Japanese Ground Meat Chicken Soboro Don served in a white bowl

 

Japanese Ground Chicken Bowl Soboro Don served in a white bowl

 

Japanese Ground Meat Bowl Soboro Don served in a white bowl

Japanese Ground Chicken Bowl - Soboro Don

This easy to make keto Japanese ground chicken bowl, also known as Soboro Don, is made with sautéed ground chicken, scrambled eggs and chopped green onions on top of a bed of cauliflower rice. Bursting with umami flavor, it’s the perfect Japanese comfort food without the carbs!
5 from 2 votes
Course: dinner, Lunch, Main Course
Cuisine: Japanese
Keyword: cauliflower rice meat bowl, keto donburi, keto Japanese rice bowl
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Print Recipe
Calories: 815kcal

Ingredients

  • 1/2 lbs Ground Chicken
  • 1 tbsp Neutral Oil
  • 1 tbsp Japanese Sake
  • 2 tbsp Soy Sauce
  • 2 tbsp Monkfruit
  • 1 Stalk Green Onions
  • 1 tbsp Butter
  • 2 Cups Cauliflower Rice
  • 1/4 tsp Salt
  • 2 Eggs

Instructions

  • Gather all the ingredients.
  • Chop green onions and set them aside.
  • In a mixing bowl, beat eggs and set them aside.
  • In another mixing bowl, add Japanese sake, Soy Sauce, Monkfruit and mix until well combined. Set aside.
  • In a Teflon frying pan, add butter and melt on medium heat. Once the butter is melted, add in cauliflower rice, sprinkle salt and cook for 2-3 minutes or until preferred tenderness is attained. Once cooked, transfer to a serving bowl and place in a food warmer (if not available, then just microwave it before step 8).
  • Clean/rinse the Teflon frying pan, pour beaten eggs and scramble on medium-low heat. Once done, transfer the cooked eggs to 1 side on top of the cauliflower rice as shown below.
  • Clean/rinse Teflon frying pan, add neutral oil and bring up to temp over medium-high heat. Once up to temp, add ground chicken while using a spatula to break the meat apart into smaller pieces until halfway cooked. Pour sauce from step 4) and cook for 2-3 minutes until the chicken is thoroughly cooked.
  • Once the chicken is cooked, transfer to the other side on top of the cauliflower rice along with any leftover sauce. Sprinkle the chopped green onions in between the middle of the chicken and eggs as shown below. Enjoy hot!

Video

Nutrition

Calories: 815kcal | Carbohydrates: 24g | Protein: 63g | Fat: 52g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 553mg | Sodium: 3076mg | Potassium: 1422mg | Fiber: 16g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 4mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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