Step-by-Step Guide to Prepare Speedy Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Make Perfect Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl estimated approx 25 minutes.
To get started with this recipe, we have to first prepare a few components. You can cook Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl using 11 ingredients and 5 steps. Here is how you can achieve it.
A hearty Donburi rice bowl with three colorful topping. Great for a bento box menu too! Important to start cooking the chicken from a cold sauce, for a juicy, fine Soboro (flavored minced ingredient).
#japanese #ricebowl #lunchideas #easy
Ingredients and spices that need to be Take to make Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl:
- 300 g minced chicken
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 1 piece ginger(diced)
- 4 egg
- 1.5 tbsp sugar
- 1 tbsp mirin
- 0.5 tsp salt
- 100 g mange tout
- 600-800 g cooked rice
Instructions to make Tricolor Don - Sansyoku Soboro Don - Japanese rice bowl
- Prepare the rice.
- Put the chicken and it's flavoring (soy sauce, sugar, mirin, diced ginger) in a cold sauce pan or pot. Place on mid heat and stir well, preferably with 4-5 chopsticks, until the liquid has mostly evaporated.
- Mix the egg with it's flavoring (sugar, mirin, salt) in a bowl. Place a non-stick pan on mid heat and pour the egg in at once. Mix well and speedy with couple of chopsticks. Remove from the heat occasionally to avoid over cooking and to make a soft fluffy egg Soboro.
- Remove the string of mange tout and blanch them briefly in boiling water with a dash of salt. Rinse in cold water to keep the bright green color. Slice thinly diagonally.
- Set the cooked rice in a Donburi bowl and cover it with above toppings.
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