Tricolor bento

Ingredients

• 300 g Japanese short-grain rice or sushi rice
• 420 ml water
• 400 g ground chicken
• 4 pieces eggs
• 250 g frozen green peas
• 60 ml soy sauce
• 45 ml mirin
• 2 tbsp light brown sugar
• 15 g fresh ginger
• 1 tbsp neutral oil
• 1 tsp toasted sesame oil
• to taste fine salt
• 1 tbsp white sesame seeds
• 1 sheet nori sheet

Method

1. Rinse the rice in a bowl, changing the water until it runs almost clear, then let it drain briefly before cooking it with the water; it should come out glossy, tender, and slightly sticky.
2. While the rice cooks, finely grate the ginger, then mix it with the soy sauce, mirin, and some of the sugar to create a glossy, fragrant seasoning.
3. Heat a skillet with the neutral oil, add the ground chicken, and stir constantly with chopsticks or a spatula to break it into fine, even crumbles; pour in the seasoning and let it reduce until the meat is shiny, juicy, and there is almost no liquid left at the bottom.
4. Beat the eggs with the remaining sugar and a pinch of salt, then cook them over low heat, stirring constantly to form fine, soft, pale yellow curds without browning.
5. Blanch the green peas in simmering water until they are bright green and tender, drain them, then dress with the toasted sesame oil and a pinch of salt.
6. Fluff the hot rice with a damp spatula, without mashing it, until the steam subsides and the grains remain supple.
7. Divide the rice among bowls or bento boxes, then arrange the chicken, eggs, and green peas in neat parallel strips to create the tricolor effect.
8. Sprinkle with sesame seeds and finely cut nori, then serve warm or at room temperature, with the colors still clearly defined.

Nutrition

Per serving

Energy

617.7 kcal

Protein

40.71 g

Carbohydrate

76.28 g

Fat

13.69 g

Fibre

4.38 g

Calcium

48.53 mg

Iron

1.92 mg

Magnesium

41.46 mg