Vibrant Three-Color Soboro Rice Bowl: A Healthy and Appetizing Bento
Easy Three-Color Soboro Rice Bowl Recipe, Making Spinach, Chicken Breast, and Egg Bento Toppings
Hello, Super Power here! Today, I made a Three-Color Soboro Rice Bowl. As the weather gets warmer and flowers start to bloom, it’s the perfect time for picnics with homemade bentos. This dish is ideal for such occasions. It’s made by topping rice with spinach, egg, and chicken breast. It’s great because it doesn’t require many ingredients and the cooking process is quite simple. It looks beautiful and is packed with nutrition, so try making this Three-Color Soboro Rice Bowl! Let’s get started with how to make it!
Main Ingredients
- 2 servings of rice (recommend 150-160g per person)
- 2 pieces of chicken breast (approx. 300g, frozen)
- 2 eggs
- 2-3 bunches of spinach (you can prepare up to 5 bunches for a fuller dish)
Cooking Instructions
Step 1
First, let’s prepare the fresh spinach. For 2 servings, prepare 2-3 bunches of spinach. If you prefer a more generous portion, you can use up to 5 bunches.
Step 2
Pour water into a bowl, add a few drops of vinegar, and soak the spinach. Let it sit in the vinegar water for about 5 minutes. Then, rinse it under running water about two more times to ensure it’s thoroughly cleaned and free from any residual pesticides, giving you peace of mind.
Step 3
After cleaning, gently pat the spinach dry. Trim off the tough, root ends. Then, cut the spinach into manageable pieces, about 2-3 cm long, for a pleasant presentation.
Step 4
Fill a pot with plenty of water and bring it to a boil over high heat. Once the water is boiling vigorously, add the prepared spinach and blanch it for about 30 seconds to 1 minute. Be careful not to overcook it, as it can become mushy. Drain the blanched spinach and rinse it under cold water. Squeeze out any excess water thoroughly. Transfer it to a bowl, add 2 pinches of salt, 3 tsp of Mirin, and a little pepper, then gently mix to combine.
Step 5
Next, let’s prepare the tender chicken breast. Prepare 2 pieces of chicken breast (approximately 300g if frozen).
Step 6
Finely mince the chicken breast. You can chop it with a knife or use a food processor for convenience.
Step 7
Heat a pan with a little cooking oil. Add the minced chicken breast and stir-fry. Once the chicken breast starts to cook, add 2 Tbsp of Mirin, 1.5 Tbsp of soy sauce, 1/3 Tbsp of ginger powder, a little pepper, and 0.5 Tbsp of oyster sauce. Stir-fry until the seasonings are well incorporated and the chicken breast is fully cooked. Continue cooking until the sauce thickens slightly, creating a delicious soboro topping.
Step 8
Now, let’s prepare the savory egg mixture. In a bowl, crack 2 eggs. Add 2 pinches of salt, 0.5 tsp of sugar, 3 tsp of Mirin, and a little pepper. Whisk everything together thoroughly with a whisk. For an even smoother texture, you can strain the egg mixture through a sieve.
Step 9
In a clean pan, add a generous amount of cooking oil and heat over low heat. Pour in the whisked egg mixture. As the egg cooks and starts to form soft curds, gently scramble it with chopsticks or a spatula until it’s cooked through. Be mindful not to use high heat, as it might burn.
Step 10
Measure out about 150-160g of rice per person and spread it evenly in a bento box or bowl. Neatly arrange the seasoned spinach on top of the rice. Next, add the softly scrambled eggs. Finally, generously top with the delicious stir-fried chicken breast. The colorful ingredients come together beautifully, making it look incredibly appetizing!
Step 11
And there you have it – a vibrant Three-Color Soboro Rice Bowl! It looks delicious and is a perfectly balanced meal in terms of both taste and nutrition. Enjoy your meal!
