Sanshoku Bento Recipe

Making this Sanshoku Bento is like crafting a colorful culinary masterpiece that not only looks visually appealing but also satisfies my craving for a well-balanced meal. I love how the tender meat, fluffy scrambled eggs, and vibrant veggies come together over perfectly cooked Japanese rice to create a delicious and Instagram-worthy dish!

I love how Sanshoku Bento is so simple yet so nutritious. Tender Japanese short-grain rice serves as a bed for savory layers of well-seasoned ground beef and delicately scrambled eggs, enriched with soy sauce and mirin.

Splashes of color come from vibrant green peas, and they add a lot of nutrients too.

Sanshoku Bento Recipe Ingredients

• Japanese Short-Grain Rice: Rich in carbohydrates, provides energy, soft texture.
• Ground Beef or Chicken: High in protein, supports muscle growth, adds savory flavor.
• Soy Sauce: Adds umami and saltiness, enhances depth of flavor.
• Mirin: Sweet rice wine, balances savory dishes, slightly tangy.
• Eggs: Packed with protein, contributes to creamy texture.
• Green Peas or Green Beans: Source of fiber and vitamins, adds freshness.
• Sugar: Balances flavors, adds a touch of sweetness.

Sanshoku Bento Recipe Ingredient Quantities

• 2 cups uncooked Japanese short-grain rice
• 10 ounces ground beef or chicken
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 4 large eggs
• 1 teaspoon salt
• 1 tablespoon sugar (for eggs)
• 1 teaspoon soy sauce (for eggs)
• 1 tablespoon vegetable oil
• 1/2 cup green peas or boiled green beans (diced)
• Pickled ginger slices (optional, for garnish)
• 1 tablespoon sake (optional, for ground meat)

How to Make this Sanshoku Bento Recipe

1. Wash the short-grain Japanese rice in cold water until the water runs clear. Cook the rice in a rice cooker according to the manufacturer’s instructions or on the stovetop.

2. In a frying pan, warm 1 tablespoon of vegetable oil over medium heat. Incorporate ground beef or chicken, cooking the meat until it is thoroughly browned and no longer resembles pink ground meat.

3. Put into the meat 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sugar, and 1 tablespoon of sake (if using). Stir and cook until the liquid is absorbed and the meat is coated.

4. In a bowl, mix together 4 large eggs, 1 teaspoon salt, 1 tablespoon sugar, and 1 teaspoon soy sauce.

5. Warm a non-stick skillet over low heat. Add the beaten eggs and stir nonstop to form soft curds of scrambled eggs that will just hold together when you take them off the heat. Set aside.

6. Parboil or tender-steam 1/2 cup fresh or frozen green peas or diced green beans. Drain and set aside.

7. After cooking the rice, let it cool a bit and then share it among bento boxes or plates, spreading it evenly on the bottom.

8. Arrange the cooked seasoned ground meat, scrambled eggs, and green peas or green beans in sections on top of the rice to create three distinct colors. Cooked, seasoned ground meat; scrambled eggs; and green peas or green beans.

9. For an extra flavor contrast, you can garnish with slices of pickled ginger.

10. Warm the Sanshoku Bento before serving, or cover and pack it for an on-the-go meal. Savor the subtle interplay of flavors in each and every bento-stuffed bite.

Sanshoku Bento Recipe Equipment Needed

1. Rice cooker or pot with lid
2. Large bowl
3. Frying pan
4. Non-stick skillet
5. Mixing bowl
6. Spoon or spatula for stirring
7. Measuring spoons
8. Measuring cup
9. Colander or sieve (for draining peas/beans)
10. Bento boxes or plates for serving

FAQ

• What kind of rice is best for Sanshoku Bento?Use the authentic Japanese short-grain rice for the proper texture and stickiness.
• Can I use another vegetable besides green peas or green beans?Indeed, you have the option to use different vegetables such as edamame or asparagus, provided these are chopped into small, equally sized pieces.
• Is it possible to make this recipe vegetarian?Certainly, swap out the minced meat for tofu or another plant-based protein.
• How do I make the egg topping fluffy?Prepare a mixture of eggs, salt, sugar, and soy sauce, and whip them well. Then, pour the mixture into a pan set over medium-low heat. Use a spatula to keep the mixture moving.
• Can I prepare the components in advance?Certainly, you can make the rice, meat, and eggs a day in advance. Simply keep them in separate, airtight containers and put everything together just before serving.
• What’s the role of sake in the recipe?The flavor of the meat is enhanced by sake, but if you prefer, it can be left out.

Sanshoku Bento Recipe Substitutions and Variations

You can substitute any of the following for Japanese short-grain rice: sushi rice, Calrose rice.
If you lack mirin, you can mix 1 tablespoon of sake with 1/2 teaspoon of sugar, or use rice vinegar with a little sugar added. This is a substitute that works.
For beef or chicken in dishes, you can use ground turkey or crumbled tofu as a vegetarian alternative.
Honey or maple syrup can be used in the same amount to replace sugar.
Edamame or chopped asparagus can be used to substitute green peas or green beans.

Pro Tips

1. For perfectly cooked rice that’s a bit sticky and ideal for bento, let the washed rice soak in water for about 30 minutes before cooking. This will help ensure the grains cook evenly and achieve the right texture.

2. To enhance the flavor of the meat, try marinating it with the soy sauce, mirin, sugar, and sake mixture for at least 15 minutes before cooking. This allows the flavors to penetrate the meat better.

3. When cooking the scrambled eggs, use a low heat and keep stirring gently to achieve a creamy texture. You can also add a small knob of butter for extra richness and smoothness.

4. For a more vibrant presentation, blanch the green beans or peas in salted boiling water for 1-2 minutes, then quickly transfer them to an ice bath. This will preserve their bright green color and perfect tenderness.

5. If you’re using pickled ginger as a garnish, slice it very thinly and place it on one side of the bento box. The sharp flavor will provide a nice contrast and cleanse the palate between bites.