Chicken Soboro Don Bento (Chicken & Egg Bento)
Вставка
- Опубліковано 23 лис 2019
- Soboro Don (そぼろ丼) is an easy rice bowl made with ground chicken and a few seasonings. For this bento box lunch, I’ve packed my Chicken Soboro (鶏そぼろ) with Egg Soboro(卵そぼろ), Green Bean Goma-ae(いんげんのごま和え), and a carrot salad(人参サラダ) for a colorful balanced meal that comes together from about a dozen ingredients (most of which you probably already have).
I firmly believe that bringing a bento box lunch from home is one of the best ways you can save money while eating healthier. To prove it, I’ve challenged myself and two fellow UA-camrs to come up with a delicious, balanced bento lunch for under $3 per person. Check out the links below for the other entries to the #3DollarBento challenge.
**$3 Bento Challenge Round #2 Crew**
Kitchen Princess Bamboo: • ★$3 Bento challenge！★&...
Ai’s Munchies: • $3 Bento with No recip...
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com/
Your membership supports my channel, and you get exclusive recipes weekly.
Makes 2-3 bentos
INGREDIENTS
Chicken Soboro
2 tablespoons sake - $0.13
1 tablespoon soy sauce - $0.08
2 teaspoons sugar - $0.06
1 teaspoon fresh ginger juice - $0.11
190 grams ground chicken - $2.36
Egg Soboro
3 large eggs - $0.60
1/4 teaspoon salt - ~$0.01
1 teaspoon granulated sugar - $0.03
Green Bean Goma-ae
120 grams green beans - $1.05
1 tablespoon toasted sesame seeds - $0.05
1/2 teaspoon sugar - $0.01
1/4 teaspoon salt - ~$0.01
Carrot Salad
75 grams carrot (1 small carrot) - $0.20
12 grams onion - $0.01
1/4 teaspoon salt - ~$0.01
2 teaspoon olive oil - $0.09
1 teaspoon red wine vinegar - $0.05
Parsley - picked from my garden
Bento
2 servings rice - $0.55
2 cherry tomatoes - $0.46
TOTAL: $2.93 per serving
PRINTABLE RECIPE ▶ norecipes.com/chicken-soboro-...
SUBSCRIBE TOO MY CHANNEL ▶ bit.ly/Sub2NRYT
✚ FOLLOW NO RECIPES ✚
Instagram: / norecipes
Pinterest: / norecipes
Facebook: / norecipessite
Twitter: / norecipes
✚ SHOPPING ✚
JAPANESE TABLEWARE (5% off with “NORECIPES")
musubikiln.com/collections/ma...
INGREDIENTS (10% off first order with “NORECIPES”)
kokorocares.com/marc-matsumot...
KITCHEN TOOLS (10% off with "NORECIPES")
en.bentoandco.com/collections...
✚ GEAR✚
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
www.amazon.com/shop/norecipes - Навчання та стиль
Thank you for organizing this wonderful project and letting me in! Your soboro bento is absolutely delicious with full of nutritions! Thank you for introducing me "MORE THAN ME." Lol! I'll be waiting for our next collab!! Thanks again!
You're welcome, and thanks for joining! Being a creator on YT can sometimes feel like a lonely endeavor, so I'm always looking for a chance to connect with the community.
I know this video is older, but I just packed this bento as a surprise for my almost adult (yikes!) child and wanted to thank you for the ideas and recipes here. My daughter works in the summer heat caring for horses all day, so a high protein and filling lunch really gets them through. My kids can and often do pack their own lunch, but a carefully packed lunchbox full of their favorite things is a joy to give and delicious to receive. I got a text at lunchtime thanking me for the bento, so I know it was appreciated. I did add some homemade garlic focaccia, tsukemono, and umeboshi to make it more filling and digestible. Thanks again Marc!
You are an awesome mom, and it sounds like you have an awesome daughter that recognizes it😄 Thank you for sharing this story. It made my day!
I adore Bento Expo, so this wonderful tutorial was right up my alley. And you've got the knife skills to pay the bills! I love how the vibrant colors popped against your elegant magewappa bento. Just stunning. Thanks and have a wonderful holiday week, Marc!
Thanks for watching Bento Expo (and this channel for that matter 😄). Magewappa is one of my favorite bento boxes because it not only looks nice, it adds a certain fragrance to the rice that I like. I just picked up a whole chicken to roast tomorrow, will try and post updates on Instagram Stories. I hope you have a great holiday week as well!
So this is the first video I'm watching on this channel, and I'm gonna leave a critique:
1. Teaching cutting/cooking techniques while cooking 👍👍👍
2. Feeding my nerdy interest in nutrition and food chemistry 👍👍👍
3. Lovely camera work 👍👍👍
4. Pacing may be a bit slow to me, but I have ADHD 🤷♀️
Definitely subscribed and will probably lose sleep binge watching more of your videos ❤
Wow, thanks so much for the detailed feedback and the kind words! The pacing is a tough balance between keeping things moving and blowing past the small details, but I’ll try to keep it interesting with the camera work. Welcome to the channel and happy holidays!
Thank you Marc for this economical, oishii, healthy recipe and for encouraging people to bring their lunch from home.
You're welcome Mina! Thanks for stopping by to leave a note😀
Thank you Marc! That is such a lovely recipe!
You're welcome, thanks for stopping by to leave a comment! Hope you're having a great Sunday!
Easy, looks delicious, and is inexpensive! That's a win in my book! Thanks for sharing
Thanks Kaye, the taste to effort ratio as well as the cost to taste ratio are both really good with this one. I hope you give it a try sometime😉
Just got the ultimate Bento book and absolutely love it. Thank you for all the very clear instructions on the video too.
Thanks for picking up the book Aji! I'm glad to hear you're enjoying it 😀
I made this for my husband, but with the left over chicken katsu you had in your other video. He loved it! I’m going to look for more bento box recipes. Thank you so much!!!
Hi Anna, I'm glad to hear he enjoyed this! Great idea using Chicken Katsu!
A fun tasty lunch 😎👍 nice knife skills too by the way.
Thanks Abe!
Hi Marc!
Everything about this video is impressive! Starting with the filming/editing, to your awesome knife skills, and ending with your delicious bento(s)! Honestly, one of my favorite Japanese dishes is soboro, be it pork or chicken! One of my favorite ramen shops has a combo of soboro and ramen-my “go-to,” meal every time I visit. Thank you for creating amazing dishes and collaborating with Ai San and Akino San. This was so much fun to watch! ♥️
Thanks Mindy's Mom! It's such a comfort food I find myself craving it a lot. Thanks for dropping by, and I hope you are having a great weekend!
No Recipes.....Marc, first and foremost, please accept my apologies, because this post will be long. ☺️ One of your subscribers (below), asked about Osechi ryori. I clicked on the link that you provided, and I am truly in awe! My okasama always took care of the Osechi ryori. I was her sous chef, and helped prepare, but never watched and never learned, because I took for granted, that she’d always be here to carry on our traditions. I lost my mom to cancer, 6 years ago, and when the new year approached, I didn’t know what to do. It took my son, to kick me into gear, to learn. Thank God for UA-cam, and folks like you, TabiEats, Ai’s Munchies, Princess Bamboo, Just One Cookbook, and many others’, who work so hard, at providing content for us! So for that, I thank you! As of last year, we hosted 30 family members and friends, at our house for Osechi ryori, and have carried on the family tradition(s), such as “toshi koshi soba, ozoni, chikuzenni,” and have added many other “non traditional,” dishes, such as char-siu, gyoza, ebi furai, mochiko chicken, Chinese chicken salad. The Osechi Jubako is a special order from our local Japanese market. The cost is $195.00 for a beautiful 3 tiered lacquered box-and worth every penny spent. We also order platters of sashimi and sushi from them as well. I have yet to tackle sushi making. Although..... I purchased a mochi making machine, right after the holidays’, so my son and I will attempt homemade mochi this year.
One of my favorite Osechi ryori dishes, is Datemaki. I tried making it last year, and while it looked beautiful, it turned out dry. I must’ve missed a step. As you know, Datemaki is quite expensive, and I’d love to try again. Would you be willing to do a Datemaki video? ☺️☺️☺️
Hi Mindy's Mom, thanks for taking the time to share your osechi story. I grew up in the US in a mixed ethnicity household that didn't always appreciate Japanese food, but my mom and I always bonded over making Osechi and she let me stay up past my bedtime to eat Toshikoshi soba at midnight. I shared that Osechi post 9 years ago (and I have another from 10 years ago norecipes.com/osechi-ryori-traditional-japanese-new-years-meal/). It was 2 years after moving to NYC and I was missing the ritual and tradition of Oshougatsu. Since moving to Japan, there's such an abundance of prepared osechi, I've gotten a bit lazy around that time of year, but I will endeavor to make a few things this year. Datemaki is one of my favorites, and definitely shouldn't be dry, so I'll get started on perfecting my version now😉
No Recipes......I love your story, Marc! What beautiful traditions and memories to have shared with your okasama. ♥️
Our 23 year old son is half Japanese and half Mexican. Thankfully, my hubby loves the tradition of Osechi ryori, as he’s been a part of it, for 25 years now. My father was a partner in a Japanese market, in Little Tokyo, for many years, before he passed away, so all of the ingredients for Osechi ryori were easily obtained, not to mention purchased at an employee discounted price. ☺️ Some of my fondest memories, were helping out at the store, a week leading up to the new year, and bagging the special ingredients that were needed for the many dishes that we know, only come out once a year. It’s still hard for me to visit J-town, without tearing up, at the site (which is now a Nijiya Market), and thinking about the many memories, and missing my father so very much. Even after so many years, it’s still difficult to shop for, and cook during this time of year, as it was always, my mom and I. The one great take-away, is my son. Like you, he has this tradition to carry on. Like you, he loves to create and cook, so Osechi ryori will not die, after I’m gone. 😉
Thank you for sharing your story, and for sharing the link to your site. OMGEEE! The Osechi platter is so awesome and beautiful! I love that you had okara....another one of my favorites, that my mom always made. I see the kasu-as my mom always called it-in bags, ready for okara, at our local Japanese market, but have never attempted to make it. I would love to try, and have it on my table next year. I’m so excited that you’re going to work on perfecting your Datemaki recipe! I cannot wait, to watch and learn. Thank you!!!!! ♥️
@@mindysmom6132 My mom also made a Japanese New News "feast" every year that I and my other sisters took for granted. She never asked us to help and so we never did-not even with clean up! Now that she has passed away our small family is wondering how we can enjoy New Years without her. I think learning to make the many dishes she used to serve her family at New Years would be a fitting tribute to her and like you, I will try :)
Awsome man! I will spread your recipe, here in Poland!
Thanks Michał!
Wow really interesting and yummy recipe ever..
Thanks Ram, I hope you give it a try sometime!
Marc how’s about a video on Osechi ryori and how to construct a whole set?
Hi Gregor, love the idea, but making a whole Osechi box is more like a 5 season TV show than a single UA-cam video. I do have a blog post from back in the day here: norecipes.com/osechi-ryori-japanese-new-years-food/ which has an explanations of the various foods traditionally added to Osechi. Is there any dish in particular you'd like to see?
Fantastic,!,,
Thanks!
Mantul Karaeng
Great video brother is so strange ive been to Japan many times and how the eggs color differs from in the US is still surprising.
Thanks Cali! The color of the yolks is determined largely by the feed. This color of yolk is pretty common in many countries I've been to, so I think the US might be exception. Even in the US, better eggs like the ones by Eggland's best have a richer color.
@@NoRecipes wow Color Me ignorant American I did know about the feed and how it makes the yolks a different color I didn't know that we were the exception LOL keep it up and I enjoy your all your recipes :)
@@caliocean921 Most people probably don't know this, I just have a particular fascination with eggs😉 One of the foods that gets the yolks vibrant is adding chili peppers to the feed.
Loved the fact that you used the word, "Bodega," here! Yappari, you did spend meaningful time in New York! haha
Hahahaha is it that obvious?
@@NoRecipes My wife was born and raised in Japan, but then moved to New Jersey and became American. She ended up spending more time there, than she did in Japan. Both her English AND her Japanese are HEAVILY influenced by the time she spent there, so I am -- more than others, I think -- especially sensitive to this stuff.
"Bodega," is totally New York dialect. haha! I don't think there is any other group of English speakers, who use that word to mean, "corner store."
Believe me, at least once a DAY, my wife will shove NY/NJ words into the stream of conversation, no matter which language she is speaking. The consequence: the chat grinds to a halt, while I ask her WTF that new word meant. hahahahaha
Example: "Super," in NY/NJ means, "building manager," like you know. But in Japanese, "suupaa," means supermarket. She will say, "suupaa," to mean, "building manager," and it just creates misunderstanding.
@@Maplecook 😆 Good point. When I first moved to Japan I was so confused because of the Japanese word "マンション”. Honestly thought it was a tongue in cheek joke comparing the small size of condos to mansions. Just the other day I learned that "muffler" means scarf here, and not a part of an automobile's exhaust system.
@@NoRecipes NO way!! 3 days ago, I just had that same conversation with my wife!! I explained to her how both items are things that, "muffle."
@@Maplecook Oh, I had no idea. I just figured it was a mistransliteration like "blizzard flowers" (ブリザードフラワー mistransliterated from "preserved flowers")/
Hi this looks delicious ty A question what is the rice do you use please ty
Hi Lizbeth, Japanese cuisine always uses Japanese short-grain rice, which is sometimes labeled as "sushi rice" in western markets. I hope that helps!
Ty for you help blessings
How do you get ginger juice? Can I replace it with regular ginger?
You can make ginger juice by grating the ginger and then squeezing the pulp. The idea is to get the ginger flavor without the stingy bits.
hi! what's your go-to sake you use to cook with?
Hi Jayce, I don’t really have one brand or type I stick with, but generally speaking sake with a lower polish ratio (higher number) tends to be better for cooking because it contains more amino acids. If you want to learn more about sake check out this video series I made about sake and cooking ua-cam.com/video/C2p6MN4EVeA/v-deo.html
@@NoRecipes i actually discovered your channel through that 4 part series! been loving the content since. thank you for your reply :-)
@@jayce5026 😄 Awesome thanks! Honestly when you're cooking you lost a lot of the aromatic compounds so there's no need to buy expensive sake (which also tends to have a higher polish ratio). Stick with the cheap stuff to maximize umami and value.
👍
..Please, post a link with your "baboo bow" (you filled it first on video)ThQ
I'm sorry I don't understand what you are asking. Can you please include a time index of what you are referring to?