Tri-Coloured Japanese rice bowl - Sanshoku bentou
Serving Size
5 to 6 people
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 650g minced beef or chicken
- 1 tbsp vegetable oil
- 35g fresh ginger - finely chopped
For the seasoning
- 3 tbsp cooking sake
- 4 tbsp soy sauce
- 1 1/2 tbsp brown sugar
- 8g dashi
- 4 tbsp mirin
- 2 tbsp sesame oil
- 1/2 tsp ginger powder
- 2 tsp honey
For the yellow part - scrambled eggs
- 5 egg
- 1/2 tbsp sugar
- a dash of salt
For the green part : choose as you like some of broccoli, asparagus, green pea or salad
Instructions
- 1. In a bowl, add egg, sugar and salt and mix them well. Set a frying pan over medium heat and add 1 tbsp oil. Pour in the egg mixture slowly, stirring quickly, using several chop-sticks will create small, soft curds. Set aside.
- 2. In a bowl, add all the seasoning ingredients and mix. Add ground beef (or ground chicken) and knead with your hand.
- 3. In a fry pan, heat 1 tbsp oil over medium heat and cook the grinder ginger (35g) until fragrant. Add the marinated beef (or chicken) and cook until almost cooked through, using spatula. Break up big chunks to smaller pieces while you cook. Simmer for about 5min, stirring continually.
- 4. Boil or steam the green vegetable you chose. Set aside.
- 5. Serve steamed rice in a bowl or plate and put the three toppings you just made on top as you like!
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