How to make 3-color Soboro
Published on August 2 2017
Segment: food
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How to make 3-color Soboro
On today's episode of "Japanoblog in the Kitchen", we're making 3-color Soboro (三色ãã¼ã‚丼), which is a rice dish with a few toppings.
Prep time: 5 minutes
Cook time: 15 minutes with pre-made rice / 45 minutes while cooking rice
First, after preparing your initial ingredients, mix the uncooked meat with the sake and mix, to remove a lot of the stringy fibers and to remove some of the "gamey-ness" of the meat. Once the meat has been thoroughly covered in the sake, turn on the heat to medium-low and cook the meat with the soy, mirin, and sugar until the liquid cooks off. Make sure to continuously move the meat so it does not burn.
After setting the meat aside, bring some water with salt to a light boil and add your shelled edamame. Cook for a few minutes, then strain, either waiting to cool or briefly rinsing them off in cold water in order to peel them (although you could do this before the meat so you have something to do while the meat is cooking).
Next, lightly beat your eggs together and add to a pan, mixing in the sugar, mirin, and salt, and continuously scramble them until they became little balls. Cooking chopsticks are recommended for this so you don't burn your hands, and are easier to scramble with instead of a spoon or spatula.
Lastly, put some freshly cooked rice into a bowl. On one half, add your meat. On the other half, the scrambled egg. Then place some edamame beans in the middle and get creative!
Top off with your favorite additional toppings (such as Shichimi Peppers) and enjoy!
If you create this, send us a photo or tag us on social media @Japanoblog so we can share the fun. As always, if you have any questions, please let us know!
(Original source: www.nhk.or.jp/dwc/recipes/detail/239.html)
On today's episode of "Japanoblog in the Kitchen", we're making 3-color Soboro (三色ãã¼ã‚丼), which is a rice dish with a few toppings.
Prep time: 5 minutes
Cook time: 15 minutes with pre-made rice / 45 minutes while cooking rice
First, after preparing your initial ingredients, mix the uncooked meat with the sake and mix, to remove a lot of the stringy fibers and to remove some of the "gamey-ness" of the meat. Once the meat has been thoroughly covered in the sake, turn on the heat to medium-low and cook the meat with the soy, mirin, and sugar until the liquid cooks off. Make sure to continuously move the meat so it does not burn.
After setting the meat aside, bring some water with salt to a light boil and add your shelled edamame. Cook for a few minutes, then strain, either waiting to cool or briefly rinsing them off in cold water in order to peel them (although you could do this before the meat so you have something to do while the meat is cooking).
Next, lightly beat your eggs together and add to a pan, mixing in the sugar, mirin, and salt, and continuously scramble them until they became little balls. Cooking chopsticks are recommended for this so you don't burn your hands, and are easier to scramble with instead of a spoon or spatula.
Lastly, put some freshly cooked rice into a bowl. On one half, add your meat. On the other half, the scrambled egg. Then place some edamame beans in the middle and get creative!
Top off with your favorite additional toppings (such as Shichimi Peppers) and enjoy!
If you create this, send us a photo or tag us on social media @Japanoblog so we can share the fun. As always, if you have any questions, please let us know!
(Original source: www.nhk.or.jp/dwc/recipes/detail/239.html)