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Soboro Don
with rice

Active: 40 Total: 40

This dish takes inspiration from a cozy Japanese recipe called Soboro Don which is usually cooked one portion at time. To simplify the process a bit, we're cooking it all together as a scramble with savory mushrooms and Japanese seasonings. 



White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Soboro Don:
  • Onions, medium - 1/2 , sliced
  • Ginger - 1 tsp , grated
  • Soy sauce, low-sodium - 2 Tbsp
  • Mirin - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Mushrooms, shiitake - 10 oz , sliced (look for pre-sliced to save time)
  • Green onions - 2 , chopped, green and white parts separate
  • Eggs - 6
  • Salt - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Baby spinach - 5 oz
  • Hot sauce (opt) - for serving


  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Onions / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make seasoning - Combine ginger, soy sauce, mirin, and rice vinegar. (Can be done up to 5 days ahead)

  4. Mushrooms - Slice mushrooms (if not already sliced). (Can be done up to 3 days ahead)

  5. Green onions - Chop green onions, keeping green and white parts separate.

  6. Eggs - Whisk eggs with salt.

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  1. Heat oil in a large nonstick pan over medium heat. Add onions and white parts of green onions. Saute until starting to soften, 2 to 3 minutes.

  2. Add mushrooms and saute until mushrooms are tender and all of the liquids have cooked off, 8 to 10 minutes.

  3. Pour seasoning and spinach over mushrooms. Saute until the spinach is wilted and all of the liquids have cooked off, 5 to 6 minutes.

  4. Move mushrooms to one side of the pan. Pour eggs into the other side and scramble gently until cooked through. Fold the cooked eggs into the mushrooms so everything is evenly combined.

  5. If rice was cooked ahead of time, reheat in the microwave.

  6. Divide the rice between serving bowls. Top with scramble. Finish with green parts of green onions and some hot sauce, if you’d like.



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