Miso Egg Soboro for your Bento and Onigiri - eggs

Method

• You might think a soboro bento needs two kinds of crumbled toppings (egg and chicken).
• With this egg soboro, you will be satisfied with just one kind!
• With miso this soboro looks darker than usual egg soboro but tastes good.
• Dissolve the miso, sugar and mirin over low heat.
• After the miso starts to dissolve, add the beaten eggs.
• Hold the chopsticks neatly as in this photo.
• Keep the heat low.
• Continue to stir the mixture vigorously.
• Do not forget to scrape the mixture off the sides of the pan.
• After the mixture starts to look like this turn the heat off.
• Continue to stir the mixture over residual heat until crumbly!
• To make soboro onigiri, line a flat dish with cling film and place cooked rice and half of the egg soboro.
• Spread the soboro evenly.
• Place some more cooked rice and the rest of the egg soboro on top.
• Shape into a ball.
• Wrap with nori seaweed.
• You will taste the egg soboro with every bite!
• There's no need to add salt to the onigiri.
• "Japanese Leek and Pork Mince Soboro"