Sanshoku Soboro

Sanshoku Soboro

Soboro is a dish with crumbled and seasoned food such as meat or fish.
Sanshoku means three colors. So, “Sanshoku soboro” consists of three colors.

This time, I used ground chicken for making a brownish color. It’s the most common ingredient for soboro, but you can use other kinds of meat such as pork and beef instead. Salmon can also be used; it makes a pinkish-orange color.

Chicken Soboro

The ingredient for the yellow color is Japanese scrambled eggs called “Iri tamago“. It’s more cooked and crumbled than the scrambled eggs that you’re familiar with.

Iritamago (Japanese style scrambled eggs)

For green color, you can use any green vegetables. I’m going to use snow peas today.

You can also use “Hourensou no Ohitashi” for this dish if you like.

Hourensou no Ohitashi

The trick to making beautiful soboro is actually chopsticks. I always think “cooking chopsticks” called ”saibashi” are really convenient.

Saibashi is different from the chopsticks we usually use to eat something. They are longer than usual chopsticks and used for cooking. They can be used as tongs; a whisk and to flip over food. If you have some chopsticks, it should be easy to make soboro.

紅生姜 (beni shoga) is often used as a garnish for this dish. 紅 (beni) means red and 生姜 (shoga) means ginger. This is pickled ginger with one of the Japanese vinegars called “ume-zu“. The garnish is not necessarily needed, but it refreshes your mouth. Beni shoga is also commonly used for many Japanese dishes such as Okonomiyaki, takoyaki, and gyudon/beef bowl.

Beni shoga

Ume zu

Sanshoku soboro is often used as toppings for a rice bowl dish called 丼ぶり(donburi) or bento. I love both!
I hope you’ll give it a try!

Sanshoku Soboro

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Recipe by MikaCuisine: JapaneseDifficulty: Medium


Cooking time




  • Chicken Soboro
  • 200g ground chicken (7oz)

  • 2 tablespoons sugar (brown sugar can be used)

  • 2 tablespoons sake (rice wine)

  • 2 tablespoons soy sauce

  • 1 teaspoon of freshly extracted juice from the ginger root

  • Iri tamago (Japanese style scrambled eggs)
  • 4 eggs

  • 2 tablespoons sugar (Jyohakuto is recommended)

  • 1 tablespoon mirin

  • Pinch of salt

  • Green vegetables
  • 10 snow peas

  • 1 teaspoon salt

  • Garnish
  • Beni shoga (pickled gingers) to your liking


  • Chicken Soboro
  • You have these ingredients. Grate the ginger and squeeze the juice beforehand.
  • Combine chicken, sugar, sake, soy sauce, and ginger juice in a pan.
  • Lightly mix them together before cooking. Then turn the heat on medium-low.
  • Hold several chopsticks. Once the edges of the chicken start to cook, begin stirring it evenly at a fast and constant speed to prevent chunks from forming.
  • Chicken soboro is done!

  • Iri tamago (Japanese style scrambled eggs)
  • Prepare these ingredients.
  • Crack the eggs in a bowl.
  • Remove the chalazae from the eggs. You can avoid a rough texture in the thin scrambled eggs.
  • Beat the eggs and add mirin, sugar, and salt.
  • Place the egg mixture in a pan and cook it over medium-low heat. When the
    edges start to firm up, stir them like the chicken soboro.
  • Keep stirring the eggs until the mixture is no longer runny.
  • Iri tamago is done!

  • Green vegetables
  • This time, I used snow peas. You can use any other green vegetables.
  • Remove the strings from the snow peas.
  • Add 1 teaspoon of salt to the boiled water and blanch the peas for about 1 minute. Soak them in icy cold water immediately.
  • Cut the snow peas into thin pieces.

  • Assembly


  • You can create your own version of patterns on the rice!
  • You can also use pickled ginger called “Gari” which is often used as a garnish for sushi.

Thank you for allowing me to share my recipe with you. I hope to see you again soon.

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