Vegetable Soboro on Rice

Vegetable Soboro on Rice

Chopped vegetables and meat and eggs on rice. Hearty and nutritious.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz)

1/4 stick

1/2 pack


a small amount

a small amount

1 tbsp

2 leaves




  1. Finely chop the carrot, komatsuna, enoki mushrooms and onion.
  2. Heat the sesame seed oil in a pan and fry the ginger, garlic and ground meat. Add in (1) and stir fry well together. Pour in (A) and stir well.
  3. Heat sesame oil in a pan and make sunny-side up fried eggs.
  4. On top the rice, arrange the eggs, (2) and red-leaf lettuce.

Cooking Basics

White rice - how to cook


Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.


Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.


Leave the rice in the colander for about 30 minutes to absorb water.


Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed