Prep Time:5 Minutes
Cook Time:PT20M15 Minutes
- 1 teaspoon finely minced ginger
- ½ pound ground beef
- 2 tablespoons soy sauce
- 2 tablespoons + 1 teaspoon mirin, divided
- 1 tablespoon + 1/2 teaspoon sugar, divided
- 1 cup frozen peas
- 2 eggs
- 2 cups prepared rice
- 4.26g finely minced ginger
- 226.8g ground beef
- 25.56g soy sauce
- 25.56g + 1 teaspoon mirin, divided
- 12.78g + 1/2 teaspoon sugar, divided
- 236.59ml frozen peas
- 2 eggs
- 473.18ml prepared rice
A great example of Japanese comfort food – Sanshoko-don translates to three colors over rice. Simple ingredients, rich flavors, and as delicious to your eyes as your taste buds.
Heat a skillet over medium-high heat. Add an ounce of cooking oil and start to cook the ginger until fragrant. Add the ground beef and cook through, taking time to really break it up and achieve a fine texture. When meat is nearly cooked through (about 2-4 minutes), add soy sauce, 2 tablespoons of mirin and 1 tablespoon of sugar. Continue to cook until most of the liquid is evaporated; set aside.
Heat the frozen peas in salted boiling water for 1-2 minutes or in a bowl with water in the microwave for 30-40 seconds. Drain and set aside.
Warm a lightly oiled non-stick skillet over medium heat. Combine the 2 eggs, remaining mirin and sugar into a bowl and beat together. Add the eggs to the skillet, and use chopsticks or another non-stick safe tool to scramble the eggs. You’ll want to really scramble these small so they resemble the ground beef cooked earlier.
Now plating! Place the rice in an even flat layer in the bowl or bento you will be using. Carefully divide the beef, eggs and peas in three separate even triads to achieve the traditional Sanshoku-don aesthetic. This is definitely to be enjoyed with a spoon – no chopsticks needed!