How to cook San-Syoku Don
It’s a simple but beautiful three color’s contrast, and ridiculously delicious.
San-Syoku means three colors, at this food, are Soboro’s brown, egg’s yellow, and vegetable’s green.
It’s such a good food for lunch box, Bento that I liked eating San-Syoku Don when in High-school.
Why? Cause, The food is still nice even though cooled, as well as served warm.
If you had Tori-Soboro, you could whip it up! (Tori-Soboro is also easy to make!)
The combination of salty-sweet Tori-Soboro and Japanese style fried eggs is so nice that we can’t stop eating with rice!
if you want more Tori-Soboro, Please place more on the rice! It’s your choice!!
Let’s enjoy Tasty Japanese Homemade!!
Cooked Rice: 180g
Salt: a pinch
Mangetout(it’s like thin green peas) 12pieces
Remove these strings from the mangetout.
Bring water in a large hotpot to boil.
after boiled, add in a pinch of salt, let the mangetout soak in the boiled water.
Boil for about 30sec.
Transfer them to a strainer, to drain and rice, and cool.
After that, drain very well by kitchen paper smth.
When the mangetout is dry and cool, chop finely and set a side.
ーCook Japanese style scrambled eggsー
Sprinkle with salt on the eggs and Stir them.
Place cooking oil on a frying pan, and heat on the medium-low.
Add in the eggs.
Cook the eggs with a spatula until full apart each other.
When the eggs are lightly brown, transfer them to a container and set a side.
Place cooked rice on a bowl for meals and topped with Tori-Soboro, Japanese style scrambled eggs, and the mangetout on the rice.
Have fun in the kitchen!