The classic tricolor Japanese bento: a bed of short-grain rice topped with sweet-and-savory seasoned chicken crumbles and finely scrambled egg, enhanced with green peas.
Ingredients
- 180 g Japanese short-grain rice
- 280 g ground chicken
- 3 pieces eggs
- 100 g frozen peas
- 15 g fresh ginger
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp cooking sake
- 2 tbsp granulated sugar
- 1 pinch fine salt
- 20 g red pickled ginger (beni shoga)
Method
- Rinse the rice in cold water, swishing it around, changing the water until it runs almost clear, then drain thoroughly.
- Cook the rice with its volume of water in a covered pot or a rice cooker, then keep it covered off the heat to let it steam and stay hot.
- Prepare the iritamago: beat the eggs with a pinch of salt and a little sugar, pour into a cold skillet, then cook over low heat, stirring constantly and vigorously with four chopsticks to form fine, even crumbles; remove from the heat as soon as the egg is set but still soft.
- Prepare the soboro: place the ground chicken in a cold saucepan with the soy sauce, mirin, sake, remaining sugar, and grated fresh ginger, then mix well with a spatula before heating.
- Cook over medium heat, constantly crumbling the meat with chopsticks to yield fine, separated crumbles, until the liquid completely evaporates and you have a dry, shiny soboro.
- Meanwhile, blanch the peas for a few minutes in boiling salted water, then drain them.
- Divide the hot rice between two bowls: cover one half with chicken soboro, the other half with scrambled egg, and arrange the peas in a line down the center to highlight the three colors.
- Sprinkle with a few strips of red pickled ginger and serve immediately.
Nutrition
Per serving
- Energy
- 881.2 kcal
- Protein
- 49.54 g
- Carbohydrate
- 95.84 g
- Fat
- 28.3 g
- Fibre
- 3.97 g
- Calcium
- 32.39 mg
- Iron
- 3.17 mg
- Magnesium
- 55.3 mg
