Tricolor <i>Soboro</i> Bowl

Soboro is a Japanese cooking method that scrambles ingredients when cooking. It is traditionally done using a bundle of cooking chopsticks. If you do not have these chopsticks, you can also use a whisk. Enjoy it hot or at room temperature.

Ingredients (each serves 3):

For Beef Soboro:

8 oz. ground beef (may substitute with ground chicken)
1/4 tsp. fresh ginger, grated
1 Tbsp. sugar
1 Tbsp. sake (Japanese rice wine)
1-1/2 Tbsp. soy sauce

For Egg Soboro:

3 eggs
1 Tbsp. mirin (Japanese sweet rice wine)
1/2 tsp. salt
1 tsp. sugar
1/2 Tbsp. vegetable oil

Snow Peas:

2 oz. snow peas
Salt for blanching

Rice:

4 cups cooked short or medium grain white (see here) or brown rice (see here)

Place ground beef in a frying pan and cook at medium heat. Using a whisk, break up the meat into smaller pieces. If your pan is not scratch resistant, use a silicone whisk.

When the beef turns to a pale color, add ginger, sugar, sake, soy sauce and continue to mix and cook until most of liquid has evaporated – about 4 minutes. Remove from heat and set aside.

Heat frying pan on low, add vegetable oil and egg mixture and stir with a whisk until mixture turns to fluffy scrambled eggs.

Boil water in a pot and add salt and blanch trimmed snow peas for 3 minutes. Drain and cut in diagonal strips.

Tricolor Soboro Bowl