Sanshoku-don (Three-Color Rice Bowls)

• servings: 4 servings
• total time: 10 minutes

Ingredients

1 pound ground chicken (see Tip)

1 tablespoon finely minced or grated fresh ginger

3 tablespoons shoyu

2 tablespoons sake

2 tablespoons mirin

1 tablespoon granulated sugar

2 tablespoons water or dashi

4 large eggs

2 tablespoons mirin

Salt

Salt

1 cup frozen peas or French-cut green beans, or 3 packed cups fresh baby spinach, baby kale or other tender greens (optional, see Tip)

6 cups cooked Japanese short-grain white rice, such as Koshihikari or Calrose

Handful of sliced scallions

Beni-shoga (see Tip)

Directions

Prepare the chicken: Combine chicken, ginger, shoyu, sake, mirin, sugar and water in a large nonstick or carbon-steel skillet, saucepan or wok. Set the pan over medium heat and cook, using chopsticks or a spoon to stir and break the chicken down into very small pieces, about 5 minutes. Continue cooking, stirring frequently, until the liquid in the pan evaporates and the chicken starts to brown slightly, 5 to 7 minutes. Transfer the chicken to a bowl and set it aside.

Prepare the eggs: Rinse out the pan (you don’t need to dry it). Combine the eggs, mirin and a pinch of salt in the now-empty pan. Set over medium heat and cook, stirring constantly, until the eggs are just set but still very moist, 2 to 3 minutes. (There will be some sticking to the pan.) Transfer the eggs to a bowl and set aside.

Prepare the greens (optional): Wipe out and rinse the pan (you don’t need to dry it), add 1 cup water, season with salt to taste, and bring to a simmer over high heat. Add the frozen vegetables or fresh greens, and cook, stirring constantly, until just heated through but still bright green. Drain thoroughly. (If using a leafy green, set the cooked greens in a strainer over the sink, and, using a spatula, press down them to drain any extra liquid.)

To assemble, divide the rice among 4 bowls or bento boxes. Top with chicken, eggs and greens, arranging each ingredient so it covers a third of the rice. Sprinkle with scallions and add a pinch of beni-shoga to the center of each. Serve hot bowls immediately, or close bento boxes (see Tips).