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Soboro Don
Soboro don is a classic Japanese rice bowl known for its distinct, colorful stripes of savory toppings. This plant-based version swaps traditional ground chicken and egg for rich miso-glazed plant-based meat and seasoned scrambled tofu. Blanched mustard spinach adds a bright, fresh contrast to the warm, comforting base of short-grain rice. It comes together quickly for a satisfying weeknight dinner that tastes just as good served hot or at room temperature. A final drizzle of citrusy ponzu sauce ties the rich and earthy flavors together perfectly.
Ingredients
- 3.5 ounces (100 g) komatsuna (Japanese mustard spinach; see Note ) or spinach, rinsed and cut into 2-inch (5 cm) pieces
- 2 teaspoons canola oil
- ½-inch (1.25 cm) piece ginger, cut into ⅛ -inch (3 mm) slices
- 1⅓ cups (150 g) plant-based ground meat or rehydrated textured vegetable protein (TVP)
- 3 to 4 tablespoons Miso Glaze ( here )
- 3.5 ounces (100 g) firm tofu, crumbled
- 3 tablespoons plus 1 teaspoon plant-based cream
- 2 pinches of kala namak
- 2 pinches of salt
- Pinch of turmeric
- 1½ cups (300 g) cooked Japanese rice ( here )
- ¼ cup (60 ml) Ponzu Sauce ( here )
Instructions
- 1Boil a medium pot of water over high heat. Drop in the mustard spinach and cook for 2 minutes, then drain and rinse under cold water to stop the cooking process.
- 2Heat 1 teaspoon of oil in a skillet over medium heat. Sauté the sliced ginger for 1 minute, then stir in the plant-based ground meat and cook following the package directions.
- 3Lower the heat once the meat browns. Stir in the miso glaze until well combined, then move the mixture to a bowl and set it aside.
- 4Pour the remaining oil into the empty skillet and add the crumbled tofu. Sauté over medium heat until the tofu turns golden brown.
- 5Turn down the heat and stir in the plant-based cream, kala namak, salt, and turmeric. Cook for about 4 minutes until the tofu absorbs the liquid.
- 6Portion the cooked Japanese rice evenly into two serving bowls.
- 7Place the toppings over the rice in three distinct stripes. Spoon the blanched spinach over one third, the glazed ground meat over the middle third, and the scrambled tofu over the final third.
- 8Drizzle the ponzu sauce directly over the spinach and finish the dish with a garnish of beni shoga.
- 9Serve the bowls warm or at room temperature.