Sanshoku-don is a classic Japanese comfort food that is equally delicious served hot and fresh or at room temperature, making it a hugely popular choice for bento-style school lunches The base recipe combines ground chicken (other meats or vegetarian alternatives like ground tofu or plant-based ground meat work just fine) seasoned with the classic Japanese savory-sweet combination of soy sauce, mirin, sake and sugar, and vigorously scrambled eggs served on top of Japanese short-grain rice Add a simple green vegetable – frozen peas, steamed slivered snap peas or green beans, or simply sautéed spinach or kale – and you’ve got a full meal in a bowl.
Sanshoku-don is a classic Japanese comfort food that is equally delicious served hot and fresh or at room temperature, making it a hugely popular choice for bento-style school lunches. The base recipe combines ground chicken (other meats or vegetarian alternatives like ground tofu or plant-based ground meat work just fine) seasoned with the classic Japanese savory-sweet combination of soy sauce, mirin, sake and sugar, and vigorously scrambled eggs served on top of Japanese short-grain rice. Add a simple green vegetable – frozen peas, steamed slivered snap peas or green beans, or simply sautéed spinach or kale – and you’ve got a full meal in a bowl.
Sanshoku Bento (Tri-coloured Japanese Rice Bowl) - RecipeTin
Soboro Images – Browse 163 Stock Photos, Vectors, and Video
Soboro Don (Ground Chicken Bowl) - Carmy - Easy Healthy-ish Recipes
Soboro Don (Ground Chicken Bowl) そぼろ丼 • Just One Cookbook
Seolleongtang Recipe - NYT Cooking
Soboro Don (Ground Chicken Bowl) そぼろ丼 • Just One Cookbook
Tri-coloured Japanese rice bowl- lunch box – Sanshoku bento
Moo Shu Mushrooms Recipe - NYT Cooking
How to make Sanshokudon (3 color rice bowl with soboro chicken
HOW TO MAKE SANSHOKU DON THREE COLOR RICE BOWL
Sanshoku-don (Three-Color Rice Bowls) Recipe - NYT Cooking
Soboro Images – Browse 163 Stock Photos, Vectors, and Video
Sanshoku Bento 三色弁当 • Just One Cookbook
Honey Butter Grilled Corn Recipe - NYT Cooking
