Three Color Rice Bowl Recipe by Yuki
Two-Color Chicken Soboro Rice Bowl Two-Color Chicken Soboro Rice Bowl My children love this dish so I have the ingredients written down so I don't forget them. The seasoning ratio is 1 tablespoon each of soy sauce, sake and mirin per 100 g of chicken so it's easy to remember. Only the ratio of sugar is different By mixing the ground chicken with the flavoring ingredients before you start cooking it, you'll be able to season it evenly. If you keep mixing the egg without stopping, it will turn into a very pretty, finely crumbled soboro. For 4 servings. Recipe by Pukuttopukumaru cookpad.japan Healthy Tri-Color Rice Bowl with Tofu Soboro Healthy Tri-Color Rice Bowl with Tofu Soboro I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that. It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie. cookpad.japan Easy, Light and Fluffy Two-color Rice Bowl Easy, Light and Fluffy Two-color Rice Bowl My children love soboro with rice. They often request it for their bentos. Please mix and stir the egg very well while you're cooking it. When you think it's turned into fine soboro, keep mixing a bit longer and it will turn very fine. My children like the egg to be on the sweet side, but adults may want to adjust the flavor so it's a bit more savory. For 1 to 2 servings. Recipe by Keyua cookpad.japan Chinese Restaurant-style Rice Bowl Chinese Restaurant-style Rice Bowl This is more delicious than what you can get at a Chinese restaurant! ● Add the water mixed with katakuriko after you turn off the heat. Lightly mix it in and then turn the heat back on. ● For the shrimp and squid to turn out delicious, definitely pre-season them! ● Take care not overcook the shrimp. Recipe by Cooking S Papa cookpad.japan Tricolour Rice Bowl with Beef Mince Tricolour Rice Bowl with Beef Mince I usually use minced beef to make burgers or stuffed cabbage. It takes time to cook, so I wanted to have a quick dish using minced beef. Add some ginger to disguise the beef's strong flavour if necessary. This sauce is quite salty. Make a big batch and use for your lunch box! The minced beef absorbs the sauce when left overnight. Recipe by *Tatou* cookpad.japan Delicious Chinese Style Rice Bowl Delicious Chinese Style Rice Bowl I tried to make this recipe because my husband requested a Chinese style rice bowl. Bring the meat and vegetables to room temperature to make the dish crunchy and less watery. It might be bit salty when you taste it, but it will be fine on top of rice. (The picture above is a version with frozen mixed seafood. Just defrost it and sprinkle with a little sake.) Recipe by Puriman cookpad.japan Two-Color Chicken Soboro Rice Bowl Two-Color Chicken Soboro Rice Bowl My children love this dish so I have the ingredients written down so I don't forget them. The seasoning ratio is 1 tablespoon each of soy sauce, sake and mirin per 100 g of chicken so it's easy to remember. Only the ratio of sugar is different By mixing the ground chicken with the flavoring ingredients before you start cooking it, you'll be able to season it evenly. If you keep mixing the egg without stopping, it will turn into a very pretty, finely crumbled soboro. For 4 servings. Recipe by Pukuttopukumaru cookpad.japan Two-Color Chicken Soboro Rice Bowl Two-Color Chicken Soboro Rice Bowl My children love this dish so I have the ingredients written down so I don't forget them. The seasoning ratio is 1 tablespoon each of soy sauce, sake and mirin per 100 g of chicken so it's easy to remember. Only the ratio of sugar is different By mixing the ground chicken with the flavoring ingredients before you start cooking it, you'll be able to season it evenly. If you keep mixing the egg without stopping, it will turn into a very pretty, finely crumbled soboro. For 4 servings. Recipe by Pukuttopukumaru cookpad.japan Healthy Tri-Color Rice Bowl with Tofu Soboro Healthy Tri-Color Rice Bowl with Tofu Soboro I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that. It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie. cookpad.japan Healthy Tri-Color Rice Bowl with Tofu Soboro Healthy Tri-Color Rice Bowl with Tofu Soboro I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that. It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie. cookpad.japan Easy, Light and Fluffy Two-color Rice Bowl Easy, Light and Fluffy Two-color Rice Bowl My children love soboro with rice. They often request it for their bentos. Please mix and stir the egg very well while you're cooking it. When you think it's turned into fine soboro, keep mixing a bit longer and it will turn very fine. My children like the egg to be on the sweet side, but adults may want to adjust the flavor so it's a bit more savory. For 1 to 2 servings. Recipe by Keyua cookpad.japan Easy, Light and Fluffy Two-color Rice Bowl Easy, Light and Fluffy Two-color Rice Bowl My children love soboro with rice. They often request it for their bentos. Please mix and stir the egg very well while you're cooking it. When you think it's turned into fine soboro, keep mixing a bit longer and it will turn very fine. My children like the egg to be on the sweet side, but adults may want to adjust the flavor so it's a bit more savory. For 1 to 2 servings. Recipe by Keyua cookpad.japan Chinese Restaurant-style Rice Bowl Chinese Restaurant-style Rice Bowl This is more delicious than what you can get at a Chinese restaurant! ● Add the water mixed with katakuriko after you turn off the heat. Lightly mix it in and then turn the heat back on. ● For the shrimp and squid to turn out delicious, definitely pre-season them! ● Take care not overcook the shrimp. Recipe by Cooking S Papa cookpad.japan Chinese Restaurant-style Rice Bowl Chinese Restaurant-style Rice Bowl This is more delicious than what you can get at a Chinese restaurant! ● Add the water mixed with katakuriko after you turn off the heat. Lightly mix it in and then turn the heat back on. ● For the shrimp and squid to turn out delicious, definitely pre-season them! ● Take care not overcook the shrimp. Recipe by Cooking S Papa cookpad.japan Tricolour Rice Bowl with Beef Mince Tricolour Rice Bowl with Beef Mince I usually use minced beef to make burgers or stuffed cabbage. It takes time to cook, so I wanted to have a quick dish using minced beef. Add some ginger to disguise the beef's strong flavour if necessary. This sauce is quite salty. Make a big batch and use for your lunch box! The minced beef absorbs the sauce when left overnight. Recipe by *Tatou* cookpad.japan Tricolour Rice Bowl with Beef Mince Tricolour Rice Bowl with Beef Mince I usually use minced beef to make burgers or stuffed cabbage. It takes time to cook, so I wanted to have a quick dish using minced beef. Add some ginger to disguise the beef's strong flavour if necessary. This sauce is quite salty. Make a big batch and use for your lunch box! The minced beef absorbs the sauce when left overnight. Recipe by *Tatou* cookpad.japan Delicious Chinese Style Rice Bowl Delicious Chinese Style Rice Bowl I tried to make this recipe because my husband requested a Chinese style rice bowl. Bring the meat and vegetables to room temperature to make the dish crunchy and less watery. It might be bit salty when you taste it, but it will be fine on top of rice. (The picture above is a version with frozen mixed seafood. Just defrost it and sprinkle with a little sake.) Recipe by Puriman cookpad.japan Delicious Chinese Style Rice Bowl Delicious Chinese Style Rice Bowl I tried to make this recipe because my husband requested a Chinese style rice bowl. Bring the meat and vegetables to room temperature to make the dish crunchy and less watery. It might be bit salty when you taste it, but it will be fine on top of rice. (The picture above is a version with frozen mixed seafood. Just defrost it and sprinkle with a little sake.) Recipe by Puriman cookpad.japan