One of the things I love about Japanese food is that many dishes are actually quite simple to prepare. This is one of those dishes that is easy to make yourself at home, and doesn’t come with a long list of hard to find ingredients.
San shoku donburi, or three colour rice, is a family favourite here, and one that our teenage girls cook themselves sometimes (see another example of an easy meal our girls enjoy cooking in this post here).
It is essentially a base of rice topped with three different “colours” – meat, egg and beans. The only ingredients which may not already be in your pantry are the mirin and the optional topping of pickled ginger, and even these are in most supermarkets these days. Use tamari or gluten free soy sauce to easily make this gluten free.
The method asks you to stir the meat and then the egg mixture continually to avoid clumping while they are cooking. I made a little video of cooking the egg to demonstrate how we usually do this. I hope you notice my very cool bright green, extra long silicone cooking chopsticks! Aren’t they groovy? I bought these in Japan, but if you don’t have extra long chopsticks for cooking, just use a spatula or spoon to keep stirring and separating while you cook.
And here is the recipe:
San Shoku Donburi, or Three Colour Rice
- 2 cups white rice
Cook the rice either in a rice cooker or saucepan.
- 500g minced (ground) meat, either beef, chicken or pork
- 1 teaspoon minced ginger
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon sugar
Place all ingredients together in a saucepan and cook on a medium heat, breaking up the meat by constantly stirring the mixture with long chopsticks or a spatula to avoid clumping.
- 4 eggs
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon water
Mix all ingredients together in a bowl. Lightly oil a fry pan and pour the mixture into the pan. Cook on a low heat until just cooked through. Stir constantly with chopsticks or a spatula to avoid the egg clumping together as it cooks.
Trim and cut to desired size, steam for a few minutes until cooked (I use a microwave steamer).
- Pickled ginger (optional)
Serve the meat, egg and beans in three sections on top of the rice. Add pickled ginger in the centre of each bowl or plate, if you like.
Any leftovers make a very nice lunch the next day. Make up a fresh batch of the egg mixture if you prefer (I do!), but reheated leftovers of the rice, meat mixture and the beans work well as a tasty lunch.