Sanshoku Bento (Tri-coloured Rice Bowl)

Step 1

Add oil to a small pot or fry pan over medium high heat. Add ginger and stir for 30-60 seconds until you can smell the ginger fragrance, then add the beef mince. Stir fry the beef mince, making sure to break up the beef mince into each grain (It should take about 5 minutes).

Step 2

When the beef mince is cooked through, add the remaining mince ingredients and mix together. Occasionally stir the ingredients until the liquid is almost evaporated. Be careful not to burn the mince. Turn off the heat and leave it aside until required.

Step 3

Boil 2-3 cups of water in a small sauce pan. Add a pinch of salt and frozen peas. Cook for 2-3 minutes and drain.

Step 4

Add the Iri Tamago ingredients in a bowl and beat lightly. Heat a small pot or deep small frying pan, preferably non-stick (Note 2), over medium heat and pour in the egg mixture.

Step 5

Use two pairs of cooking chopsticks together and stir vigorously (Note until the eggs are cooked through. The eggs should be broken up into small pieces, like the beef mince.

Step 6

Place rice in 2 bowls. Make sure that the surface of the rice is flat and level.

Step 7

Using a spoon, place half of the cooked beef mince on the rice, covering ⅓ of the surface, then add the eggs next to the mince covering another ⅓ of the surface. Fill the remaining ⅓ with the green peas. Repeat the same for the other bowl.

Step 8

Place a carrot flower (if using) or any edible substitute in the centre for decoration. (Note 1)