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Three-Color Chicken Bowl (Sanshoku Donburi)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Today, we're sharing a recipe for a Three-Color Minced Chicken Bowl, combining fluffy, juicy chicken mince with vibrantly colored, melt-in-your-mouth scrambled eggs. This is a delicious and satisfying dish made with simple ingredients and steps. We'll also share tips for making perfect minced chicken and scrambled eggs, so please give it a try!

Steps

In a frying pan, combine Chicken Mince 200g with Soy Sauce 2 tbsp, Sugar 2 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, and Dashi Powder 1/3 tsp. Mix thoroughly before turning on the heat. [Key Tip!] Mixing the seasonings with the minced chicken before cooking helps create a fluffy, crumbly texture.
🕒 01:52
Turn the heat to low and cook while stirring constantly. [Key Tip!] Gentle cooking on low heat makes the meat fluffy. Increase stirring speed as the mince starts to clump.
🕒 02:37
Cook until the moisture from the meat evaporates. Once crumbly, the chicken mince is done.
🕒 03:07
Let the cooked chicken mince cool down in the frying pan. [Key Tip!] Cooling allows the flavors to fully penetrate, making it even more delicious.
🕒 03:25
In a bowl, add 1/2 tbsp Mayonnaise and gradually add 2 tbsp Water, stirring to create a 'mayo-water' mixture. [Key Tip!] Adding mayonnaise directly to the eggs can create lumps. Dissolving it in water first ensures a smooth finish.
🕒 03:40
Crack 2 Eggs into a separate bowl. Add Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1/2 tsp, Sugar 1 tbsp, and the prepared mayo-water. Whisk well until the egg whites are broken up. [Key Tip!] Adding mayonnaise makes the eggs fluffy, soft, and vibrantly colored.
🕒 04:20
Pour the egg mixture into the frying pan and stir before turning on the heat.
🕒 04:44
Cook on low heat, gently stirring the mixture with chopsticks from the edges as it sets. [Key Tip!] Slow cooking on low heat results in fluffy, soft scrambled eggs. Medium heat can cause the eggs to cook too quickly, leading to large lumps or a tough texture.
🕒 05:03
Turn off the heat when the eggs are in a soft, custardy scramble.
🕒 05:42
Continue stirring for about 15 seconds after turning off the heat to finish cooking with residual heat. The scrambled eggs are now ready.
🕒 05:48
Trim the strings from 6 Snow Peas. Snap off the stem end and pull to remove the strings cleanly. [Key Tip!] For snow peas with a prominent string on the straighter side, it's easier to snap and pull from there.
🕒 06:06
Add salt to boiling water and add the trimmed Snow Peas. Blanch for about 1 minute. [Key Tip!] Blanching with salt helps the snow peas retain their vibrant green color.
🕒 06:53
Immediately transfer the blanched Snow Peas to ice water to cool, then drain thoroughly.
🕒 07:13
Slice the drained Snow Peas diagonally.
🕒 07:22
Serve Cooked Rice 2 servings in bowls. Top one half with the chicken mince and the other half with the scrambled eggs.
🕒 07:37
Place the diagonally sliced Snow Peas in the center to complete the Three-Color Minced Chicken Bowl.
🕒 07:56