Miso Egg Soboro for your Bento and Onigiri

Miso Egg Soboro for your Bento and Onigiri

Our canteen lady used to make this very often when I lived in company housing.
The soboro was sandwiched with rice so it was very satisfying.

I don't use any oil with this dish, so use a non-stick frying pan.

Use 2 pairs of chopsticks to stir the egg mixture. The bigger the gaps between the chopsticks are, the larger the soboro grains become. Recipe by Shijimi24



2 servings
  1. 2 Eggs
  2. 1 1/2 tbsp of each Miso, sugar, mirin


  1. Change

    You might think a soboro bento needs two kinds of crumbled toppings (egg and chicken). With this egg soboro, you will be satisfied with just one kind!

  2. Change

    With miso this soboro looks darker than usual egg soboro but tastes good. Dissolve the miso, sugar and mirin over low heat.

  3. Change

    After the miso starts to dissolve, add the beaten eggs. Hold the chopsticks neatly as in this photo.

  4. Change

    Keep the heat low. Continue to stir the mixture vigorously. Do not forget to scrape the mixture off the sides of the pan.

  5. Change

    After the mixture starts to look like this turn the heat off. Continue to stir the mixture over residual heat until crumbly!

  6. Change

    To make soboro onigiri, line a flat dish with cling film and place cooked rice and half of the egg soboro. Spread the soboro evenly.

  7. Change

    Place some more cooked rice and the rest of the egg soboro on top. Shape into a ball. Wrap with nori seaweed. You will taste the egg soboro with every bite! There's no need to add salt to the onigiri.

  8. Change
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