Sanshoku-don (Three-Color Rice Bowls) Recipe - NYT Cooking

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.

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Sanshoku-don (Three-Color Rice Bowls) Recipe - NYT Cooking

Sanshoku-don (Three-Color Rice Bowls) Recipe - NYT Cooking

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