Name: Tri-Coloured Japanese rice bowl - Sanshoku bentou
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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

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

Tri-Coloured Japanese rice bowl - Sanshoku bentou

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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