Recipe
Egg Soboro
Known in Japanese as iritamago, this scrambled egg soboro is an essential bento building block. It can be enjoyed on its own or paired with meat soboro and finely chopped cooked green vegetables over rice to create the classic three-colour sanshoku soboro bento.
Total
7min
Energy
712kj
Serves
Level
Medium
Seasonality
Known in Japanese as iritamago, this scrambled egg soboro is an essential bento…
Nutrition per serving
Energy
712kj
Protein
13.02g
Fat
10.5g
EU reference values (adult)
Based on 33% of ingredients — some have no nutrition data or quantities that could not be converted to grams.
How to put it together
1 min
Prepare the pan
Lightly coat the inside of a small to medium saucepan with cooking spray, or moisten it with a little water. Using cooking spray gives better results, especially for beginners.
1 min
Beat the eggs
Crack the eggs into a small bowl and whisk together with the salt and sugar until combined.
SaltEgg5 min
Cook the soboro
Heat the prepared pan over medium heat. Pour in the egg mixture and immediately stir vigorously with four chopsticks held together or a whisk. Keep stirring to break the egg into small, fluffy pieces — they should be finer than regular scrambled eggs. When the egg is nearly cooked through, turn off the heat and finish cooking with the residual warmth, stirring constantly. Allow to cool before filling into a bento box.
Store
Egg soboro keeps for 2–3 days in the refrigerator in an airtight container or wrapped in cling film. It does not freeze well, but once you have the technique down, small batches come together quickly and easily.
How to put it together
1 min
Prepare the pan
Lightly coat the inside of a small to medium saucepan with cooking spray, or moisten it with a little water. Using cooking spray gives better results, especially for beginners.
1 min
Beat the eggs
Crack the eggs into a small bowl and whisk together with the salt and sugar until combined.
SaltEgg5 min
Cook the soboro
Heat the prepared pan over medium heat. Pour in the egg mixture and immediately stir vigorously with four chopsticks held together or a whisk. Keep stirring to break the egg into small, fluffy pieces — they should be finer than regular scrambled eggs. When the egg is nearly cooked through, turn off the heat and finish cooking with the residual warmth, stirring constantly. Allow to cool before filling into a bento box.
Store
Egg soboro keeps for 2–3 days in the refrigerator in an airtight container or wrapped in cling film. It does not freeze well, but once you have the technique down, small batches come together quickly and easily.