Sanshokudon 3 Color Rice Bowl

By Sudachi · 30 min

Ingredients

Instructions

1. Beat 3 eggs in a bowl with ½ tbsp sugar, ½ tbsp sake and ⅛ tsp salt until the sugar and salt dissolve, mixing gently to avoid bubbles.
2. Lightly oil a nonstick pan over medium heat, pour in the eggs and stir into a scramble until no runny egg remains, then turn off the heat.
3. Spread the egg crumbs on a plate. Wipe out the pan, washing it if egg has stuck.
4. Mix 1 tbsp koikuchi soy sauce, 1 tbsp oyster sauce, 1 tbsp sake, 1 tbsp mirin and 1 tbsp sugar in a small bowl for the soboro sauce.
5. Oil the pan again and stir-fry 10 g julienned ginger for 10–20 seconds until fragrant. Add 150 g ground chicken.
6. Stir faster as the chicken changes colour, cooking until it forms small separate crumbs with no pink left.
7. Add the soboro sauce and bring to a hard boil. Keep stirring near the end until the liquid has fully evaporated, then remove from heat.
8. Bring about 1 L of water to a boil. Meanwhile, make a cross cut in the root end of 120 g spinach, wash it well and prepare a bowl of ice water.
9. Add 2 tsp salt to the boiling water. Put in the spinach roots first for 30 seconds, then submerge the leaves and boil 15–30 seconds more, uncovered.
10. Move the spinach to the ice water for about 30 seconds until cold. Drain, squeeze firmly and cut into 3–4 cm pieces.
11. Toss the spinach in a bowl with 1 tsp koikuchi soy sauce, 1 tsp toasted sesame oil and 1 tsp ground sesame seeds, plus 1 g katsuobushi if using.
12. Reheat the soboro gently if needed. Divide 2 portions of cooked short-grain rice between bowls and smooth the tops with the back of a spoon.
13. Divide each bowl's rice into thirds. Place egg on one third, soboro on another and the sesame spinach on the last. Add 1 tbsp benishoga per bowl if using.

Summarized from Sudachi's video. Watch it for the details.

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