Steps

1. Trim the ends of the green beans and chop them into approx. 5mm wide pieces.
   🕒 02:38
2. Crack 2 eggs and 1 egg yolk into a bowl.
   🕒 03:10
3. Add [A] Sugar 1 tbsp, [A] Salt 2 pinches, and [A] Cooking Sake (Rice Wine) 2 tbsp, and mix well.
   🕒 03:51
4. Combine [B] Water 100cc, [B] Soy Sauce 3 tbsp, [B] Cooking Sake (Rice Wine) 2 tbsp, [B] Mirin (Sweet Rice Wine) 2 tbsp, and [B] Sugar 2 tbsp in a pot. Stir.
   🕒 04:24
5. Before heating, add 250g ground chicken to the pot and loosely break it apart with a few chopsticks.
   🕒 04:40
6. Place the pot over medium heat and continuously break apart the chicken with a few chopsticks from the start while simmering.
   🕒 05:13
7. Simmer until the liquid has reduced and has a glossy sheen, then turn off the heat. [Key Tip!] Breaking it apart while cold results in crumbly texture, and simmering until the liquid reduces eliminates any gamey smell, creating moist and juicy soboro.
   🕒 07:29
8. In a separate pot, add the egg mixture made in Step 3 and heat over a flame between low and medium heat.
   🕒 08:01
9. Continuously stir with a few chopsticks until it becomes crumbly and cooked through. [Key Tip!] By stirring constantly over low to medium heat without oil, you'll achieve a moist, crumbly egg texture.
   🕒 08:13
10. Heat 1 tbsp sesame oil in a frying pan over medium heat.
    🕒 10:15
11. Add the chopped 15 green beans and stir-fry until they develop some browning.
    🕒 10:30
12. Add [C] Cooking Sake (Rice Wine) 1 tbsp, [C] Mirin (Sweet Rice Wine) 1 tbsp, [C] Soy Sauce 1 tbsp, and [C] Ichimi Togarashi (Chili Powder) a pinch. Bring the seasonings to a boil once to cook off the alcohol.
    🕒 10:59
13. Add [C] Bonito Flakes (Katsuobushi) 5g and cook until most of the seasoning liquid has evaporated.
    🕒 11:29
14. Fill the bento box halfway with rice (to taste).
    🕒 12:46
15. Generously spread shredded nori (to taste) over the rice.
    🕒 13:06
16. Place 1 umeboshi (pickled plum) in the center.
    🕒 13:34
17. Add the remaining rice (to taste), tucking it to cover the shredded nori and umeboshi.
    🕒 13:09
18. Lightly drain the heated chicken soboro and arrange it attractively.
    🕒 14:11
19. Add the stir-fried green beans with bonito, creating a border with the chicken soboro.
    🕒 14:39
20. Add the egg soboro to complete the 3-color bento box.
    🕒 14:51