Sanshoku Bento (Tri-colored Japanese Rice Bowl)

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Sanshoku Bento (Tri-colored Japanese Rice Bowl)

This easy Sanshoku Bento is a beautiful Japanese tri-color rice bowl made with sweet and savory ground turkey, fluffy iri tamago eggs, fresh asparagus, and warm rice. A simple Japanese lunch recipe that’s perfect for meal prep and weeknight dinners! #JapaneseFood #RiceBowl #Bento

Prep Time10

Cook Time15

Total Time25

Course: Brunch, Dinner, lunch, Main Course, Side Dish

Cuisine: Asian, Japanese

Diet: Gluten Free, Halal, Kosher

Servings:

Calories: 572kcal

Author: Tara Levy

Equipment

saute pan
measuring tools
knife and cutting board
small mixing bowls

Ingredients

½ pound ground turkey using tofu see notes
½ tablespoon fresh ginger minced
1.5 tablespoons mirin
3 tablespoons Tamari lite
1.5 tablespoons sugar
1 tablespoon avocado oil
2 tablespoons Dashi broth
1 tablespoon oyster sauce
2 eggs
½ pound asparagus 1 inch pieces
2 cups prepared rice

Instructions

Asapargus

In a hot skillet, add ½ tablespoon avocado oil and cut asparagus. Sauté for a few seconds, add one tablespoon Tamari Lite, and sauté for an additional 1 to 2 minutes. (cook until desired softness) Once cooked, set aside and wipe the pan clean.

Iri Tamago

Once, asparagus is cooked. In a small bowl, add 2 eggs, ½ tablespoon sugar, and 1 teaspoon mirin. Mix well. Once mixed, add to a hot skillet with ½ tablespoon avocado oil. Scramble eggs for 1 to 2 minutes, until cooked. Once cooked, set aside and wipe the pan clean.

Mince

In a small mixing bowl, add ½ tablespoon minced ginger, 2 tablespoons Tamari Lite, 1 tablespoon Mirin, 1 tablespoon sugar, 2 tablespoons Dashi broth, and 1 tablespoon oyster sauce.
In a hot skillet, add ½ pound of ground turkey (or your favorite ground meat). Add the mince mixture sauce and cook until the meat is fully cooked. Once cooked, it’s time to create your Sanshoku bowl.

Making of bowls

Take 2 of your favorite bowls. Place 1 cup of warm rice on the bottom of each bowl. Then, top each bowl with half of your mince mixture, asparagus, and eggs. Enjoy!

Video

Notes

If using tofu. Press water out of firm tofu for 20 minutes. Marinate tofu in the sauce for 10 minutes before you saute.
Prepare each component in advance for easy weekday lunches.
Store the toppings separately until ready to serve.
Use short-grain Japanese rice for the most authentic texture.
Slightly sweet eggs are traditional, so don’t skip the sugar in the iri tamago.

Nutrition