Three Color Rice Bowl

Sanshoku soboro don

Difficulty

Ingredients (Serves 2)

Chicken topping (soboro):
200 g ground chicken
2 tbsp sake, for cooking chicken
1 tbsp mirin
1 tbsp sugar
2 tbsp soy sauce

Scrambled Egg topping:
3 eggs, beaten
1 tbsp sugar
1 tbsp mirin
a pinch salt

Green topping:
10 snow peas
salt for blanching

400 g freshly cooked rice

Directions

1. In a pan, combine the ground chicken and sake. Stir with chopsticks to break into pieces. Cook over low heat until the chicken is cooked through.

2. Add the sugar, mirin, and soy sauce. Continue cooking over low heat, stirring continuously, until all of the liquid has cooked off.

3. In a pan, combine the beaten eggs, sugar, mirin, and salt. Stir with chopsticks, then cook over low heat, continuously stirring the egg slowly until it is cooked through.

4. Boil the snow peas in salted water, then transfer to cold water and strain. Cut as desired.

5. Prepare bowls of rice, and top with the chicken soboro, egg soboro, and snow peas.