Spirited Away Soboro Don #FoodnFlix

This Japanese Ground Chicken Bowl is slightly sweet and completely delicious.  Rice, chicken, eggs and peas combine to make a perfect bowl that your family is sure to enjoy.

This dish was inspired by the Japanese Anime Film "Spirited Away".  That may be another thing your family will enjoy.......

Cam of Culinary Adventures with Camilla is hosting our Food n' Flix club this month.  Food n' Flix is a fun, monthly group in which one of the members chooses a film for us to watch.  We watch at our convenience during the month and then create a recipe inspired by the chosen film.  We share our thoughts and recipe on our blogs or on instagram.  You can learn more on the Guidelines page.

Since this is anime, I had originally thought I would wait for my Angel Face to be over to watch it with me.  But, after reading up on the film, I thought it might be a little bit scary for her.  It was rated PG13.  After watching it I thought it would have been fine for her....she LOVES Harry Potter and I didn't think this was as scary as that.  

I had ordered it from the library and it had to be returned prior to her next visit so I'll never know if she would have enjoyed it but I think she would.  I know that she would have enjoyed this Rice Bowl recipe that I was inspired to make.  So during this time of quarantine, gather your family, make up a dinner of Soboro Don and pop in this movie....it would make for a great family night.

This film is about a young girl who is very upset that her family is moving into a new home despite her parents assurances that it was going to be a great adventure.  The family misses their turnoff for their destination and Dad decides to take a short cut.  This shortcut lands them smack dab in the middle of a Spirit World.

Mom and Dad are starving and when they find a restaurant teeming with tons of delicious dinners they make plates and dig in as if they had not eaten in their lives.  The young girl goes out exploring and when she returns she finds that her parents have turned into actual pigs.  

Now this poor girl is stuck in Spirit World until she is able to figure out how to rescue her parents.  Her parents were not wrong when they promised her adventure!!

Luckily the young girl finds help from others who are stuck in the Spirit World.  There is tons of food in this film however the scene that touched my heart was when the Spirit that is assigned "the human" offers her comfort with a rice bowl.

I will say that I think I would have enjoyed this film much more had I not been watching it all by myself but the Teen wasn't interested and my husband was in the hospital.  I did save this recipe until my husband was home and on the mend and served it up for dinner.  It is delicious, nutritious and healthy.  All three of us agreed that it is definitely a recipe to revisit.  It reminded us of deconstructed fried rice.

I adapted this recipe from one found at Just One Cookbook.  This blog is written by Nami who is Japanese American and shares over 700 classic and modern Japanese recipes.  I think I'm going to be visiting her blog quite a bit.  I hope all of her recipes are as successful for me as this wonderful dish.

Chicken, Japanese, Rice, Bowls,

Entrees, Chicken, Rice

Japanese

Yield: 4 servings

Author: Wendy Klik

Soboro Don (Ground Chicken Bowl)

This Japanese Ground Chicken Bowl is slightly sweet and completely delicious. Rice, chicken, eggs and peas combine to make a perfect bowl that your family is sure to enjoy.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1 lb. ground chicken
• 1 T. canola oil
• 1 t. ginger paste
• 1 T. dry vermouth (or sake)
• 2 1/2 T. sugar, divided
• 1 T. seasoned rice wine vinegar
• 2 T. low sodium soy sauce
• 3 eggs
• 1 c. brown jasmine rice, cooked per package directions
• 1/2 c. frozen peas, defrosted and warmed

Instructions

1. While rice is cooking (I used my rice steamer), heat 1 T. of canola oil in a large skillet over med high heat.  Add the ground chicken and cook until no longer pink, breaking up into small pieces.
2. Add the vermouth, sugar, rice vinegar and soy sauce.  Cook and break up into crumbles with a wooden spoon.  Add the ginger paste and continue to cook until liquid is gone, stirring occasionally.  Transfer to a bowl and set aside.
3. Whisk together the eggs and sugar.  Pour into the same skillet over medium heats.  Cook, stirring vigorously, until set and in small crumbles.  You aren't looking for fluffy, scrambled eggs.
4. Warm the peas in the microwave.
5. Divide the rice, chicken, eggs and peas between four shallow bowls.  Pass extra soy sauce, if desired.

Notes:

Adapted from a recipe found at Just One Cookbook

Calories

420.64

Fat (grams)

20.29

Sat. Fat (grams)

5.12

Carbs (grams)

24.95

Fiber (grams)

1.79

Net carbs

23.16

Sugar (grams)

9.07

Protein (grams)

34.20

Sodium (milligrams)

410.83

Cholesterol (grams)

260.83

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