Sanshoku 3 Color Donburi Recipes

SANSHOKU (3 COLOR) DONBURI

Sanshoku (3 Color) Donburi image

A Japanese donburi dish that can really have a number of different toppings. These three are the ones my mother always used. "San" means "three" and "shoku" can mean either color or food. This version is from my mother.

Provided by 98 Taters

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 cups cooked white rice
1/2 lb ground pork or 1/2 lb ground chicken
3 tablespoons mirin (sweet rice wine vinegar)
2 tablespoons soy sauce
6 eggs
2 tablespoons sugar
1 (10 ounce) box frozen chopped spinach
salt

Steps:

Brown the meat in a medium non-stick skillet.
Add the mirin and soy sauce to the meat and cook until no liquid remains. (You may wish to add additional mirin, soy sauce, or sugar).
Crack the eggs into a bowl, add the sugar, and whip with a fork to combine.
Scramble the eggs in a non-stick skillet.
Cook the frozen spinach according to package directions, and salt to taste.
Serve the meat, eggs, and spinach over the rice, with each topping divided by color.

Nutrition Facts : Calories 531.3, Fat 16.9, SaturatedFat 6, Cholesterol 355.8, Sodium 766.7, Carbohydrate 64.3, Fiber 2.8, Sugar 7.8, Protein 28.2

PARENT AND CHILD DOMBURI (OYAKO DOMBURI)

Parent and Child Domburi (Oyako Domburi) image

Domburi means and earthenware bowl, but the name also applies to the food served in it, generally rice with toppings of meat, eggs, poultry, vegetables or a combination of ingredients. Oyako domburi is so called because it is made from chicken and eggs served over rice. From The Complete Asian Cookbook by Charmaine Solomon.

Provided by Heydarl

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups short-grain rice
1 large chicken breast fillets or 3 chicken thigh fillets
2 cups chicken stock
3 tablespoons mirin or 3 tablespoons dry sherry
5 tablespoons Japanese soy sauce
6 eggs
1/4 teaspoon salt
6 spring onions, thinly sliced

Steps:

Cook rice according to recipe on pack for absorption method.
Skin and bone chicken, adding salt, cutting into small dice.
Heat chicken stock with mirin and soy sauce. When boiling add chicken, return to the boil, cover and simmer for 8 minutes.
Meanwhile, beat eggs slightly, adding salt. Add eggs and 3/4 of the spring onions to the simmering stock. Without stirring, let mixture return to the boil, then turn heat very low, cover and cook for 3-4 minutes until eggs are set but still soft.
Spoon rice into a heated earthenware bowl, then pour hot chicken and egg mixture over.
Garnish top with remining spring onions.
Serve immediately.
PS I like to marinate the chicken in 1 tablespoon each soy sauce and mirin for 15 minutes before cooking. I also add 1/2 cup frozen corn when cooking chicken.

Nutrition Facts : Calories 418.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 213.9, Sodium 1168.4, Carbohydrate 71.6, Fiber 2.8, Sugar 2.4, Protein 15.6

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