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Chicken Soboro Bento

On Monday I decided it’s time to stop making myself fatter and fatter and get back on Weight Watchers. I have to admit I’m stupid and have been paying for my subscription this whole time but not doing anything with it. For a while I had been eating sweets whenever I felt like it along with sugary cereals and what not at all times of the day. Then a few weeks back, I just started feeling gross and disgusted after I ate sweet things, even though I’d kinda wanted to eat it beforehand. In the end I figured that my body was just telling me that it was time to stop and go back to healthy eating, even if just for a little while. (cause I suck at doing it too long)

I weighed myself yesterday morning and I’m 153.1, which is actually a lot less weight gain than I expected from my last weigh-in in June, which means I’ve gained about 4 pounds in the last 3 months. Not all that bad, really, but it still means I need to lose at least 25 pounds.

Last week while grocery shopping I bought some ground chicken to make soboro, something that I rarely make because cooking the ground meat usually takes a lot of standing in front of the stove to get the meat nice and broken up. Today I finally made the effort to cook it and used the recipe from Yum-Yum Bento Box, except 4x in size.

Chicken Soboro Bento

This is a very classic bento and I don’t recommend you ever pack it into something without a very secure lid. The meat is very crumbly and therefore can shift around a good deal along with the beans. To pack this, you simply add a thin layer of rice on the entire bottom of the box and then add the meat, eggs, and beans neatly next to each other. The eggs are sweet and so is the meat, though the soy sauce in the meat is salty enough to balance the sweetness of the eggs.

I used boiled sugar snap peas for the green portion, but you can use any green veggie really. When using sugar snap peas, you should boil them for less than a minute. Let the water come to a rolling boil and then toss the peas. After a little bit, drain them immediately and run under cool water. Slice thinly on a diagonal and then place it in the bento.

With the rice and eggs, this was actually a very expensive bento points wise, coming out to 16 points. Still, it was a very delicious lunch and I’m not sorry I splurged on lunch. I also have a lot of leftovers to pack for the kids if they want it. 😀

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  • Soboro Bento! 3 Colored Bento is one of my favorite classics. You often see it in bento at train stations and the like in Japan too.

  • Pikko

    It was the yums!

  • We eat this all of the time in our house, but sometimes we like to “layer” it with the rice on top and repeat it so its kind of like a lasagna and it doesn’t spill so badly. It seems to taste better that way.

  • Pingback: Adventures in Bento Making | THE JAPAN BLOG DIRECTORY()