How to cook SANSHOKU GOHAN (Three Colored Rice Bowl) 〜三色ご飯〜 easy Japanese home cooking recipe

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides a plant-based protein option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

Welcome to Taiji's Kitchen, today I'm going to show you how to make Sanshoku Gohan.

Here are the ingredients for Sanshoku Gohan: ground pork, ginger, egg, nori, soy sauce, sugar, brown sugar, sake, and rice.

I have already rinsed and soaked the rice in water for half an hour.

Turn the heat to high and wait for the water to come to a boil.

Once boiling, whisk the rice and put the lid back on, then turn the heat to simmer.

In a separate pan, turn the heat to high and add sesame oil.

Once the pan is heated, add the ground pork and turn the heat to medium.

Grate the ginger into the pan with the pork.

Add 3 tablespoons of sugar and 2 tablespoons of soy sauce to the pork mixture and cook until the water evaporates.

While the pork is cooking, crack the egg into a bowl and whisk it.

Add 1 teaspoon of sake, 0.5 teaspoons of soy sauce, and 1 teaspoon of sugar to the egg and whisk again.

Turn the heat to high for the egg, add oil to the pan, and whisk the egg again before cooking it until scrambled.

Once the rice has cooked for 10 minutes, turn off the heat.

Tear half a sheet of nori into small pieces and set aside.

To assemble, place the cooked rice in a donburi bowl and flatten it out.

Add the scrambled egg on one third of the rice, then the pork mixture on another third, and finally the torn nori on the last third.

Add some green beans in the middle for color and presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens