Japanese cooking; Sanshoku Soboro (crumbled seasoned meat,scrambled egg,saute sugar snap pea over rice)
In the previous entry titled "Bento box culture in Japan ", I wrote that Japanese school usually have
Bento box day once in a while, and when they have special events like
sports festival, parents bring the Bento box for family members from house, and when
kids got lunch time break from events, kids and parents sit around the
Bento box and eat them.
I remember I was helping my mother making bread dough and we made pig in the blanket and other type of bread one time, and some other time, my mother brought rice with bunch of different kinds of side dish in the container and we sat on the picnic mat and my grandparents,parents, and us kids talked about sports festivals result or got encouragement for next sport I was supposed to participate in from grandparents and my parents.
When I was a high school students, we students brought Bento box every day. And when I started going University, since where I lived was 8 minutes walk away from school, I went back to home and cooked lunch with my friends.
When I started working, I brought Bento box every day. Bento box is one of Japanese culture, and I am very impressed to think how long my mother kept making Bento box for family and, help us family be healthy with home made Bento box for years.
One of the popular dish in the Bento box for especially kids are called "Sanshoku Soboro".
"San" means "three" in Japanese and "shoku" means "color" so, you can imagine that the dish has 3 colors on the plate. "Soboro" means "crumbled and seasoned meat/fish" in Japanese. Generally, seasoned with sweet Teriyaki sauce with hint of ginger.
Since the dish is very tasty and easy to make and probably many people would enjoy them, so, I thought I would share the easy,quick cooking popular Japanese dish "Sanshoku Soboro" with you.
So, how do you make "Sanshoku Soboro" ? Here is how.
Sanshoku Soboro..
As you see in the picture above, dish is assembled with 3 components with 3 different colors. Egg for yellow, thinly sliced sugar snap pea for green, and seasoned crumbled chicken for brown.
Traditionally, green part is made with spinach as my mother used to make but you can use sugar snap pea like me. I just like the texture of the sugar snap pea and bright green color for the dish.
For brown part, traditionally, it is made with ground chicken. But you could swap with any ground meat you like.
There is a dish called "Ni shoku Soboro", also and "Ni' means "Two" in Japanese, and as you might have guessed it, some dish are made with two colored components; Egg for yellow and brown for usually Flaky Mackerel.
<San shoku soboro>
-Saute Sugar Snap pea-
1. Remove the string from the sugar snap pea and thinly slice about one handful or two of sugar snap pea diagonally.
** Snow peas, Sugar snap peas both have string on them and remove the string by breaking the tip of sugar snap pea/snow peas and gently pull the string down.
** Snow peas/sugar snap pea both have strings on both sides. You can watch how to remove the sugar snap pea string with youtube video bellow.
How to remove strings from Sugar snap peas
If you are a blog subscriber or reading from facebook,please click here to watch the video.
2. Put the skillet on the stove and drizzle extra virgin olive oil onto the skillet and when the skillet become hot enough, saute the thinly sliced sugar snap pea and season them with Molton's Nature's Seasons with blue cap.
-Scrambled Egg for Soboro dish- (For 2-3 adult serving)
1. Crack 3 eggs into measuring cup.
2. Add heavy cream to make the 3 egg and heavy milk amount reach to 1C line on the measuring cup.
** I tried making scrambled egg with milk, but I find that adding heavy cream to the egg mixture makes much fluffier tastier scrambled egg.
3. Sprinkle Molton's Nature's Seasons with blue cap onto egg and heavy cream mixture.
4. Add 2tsp sugar,2tsp sake to the egg-heavy cream mixture.
4. With either chopstick or fork, beaten the egg until egg and heavy milk etc gets mixed well. You should not see egg white, egg york separated. Egg york,egg white, and heavy cream etc should be mixed well, and beaten egg mixture should have even color.
** Mixing until everything mixed well ensure that the air would get in into the beaten egg and you can get fluffy scrambled egg
** When my mother has taught me how to make scrambled egg, she taught me to use the chopsticks and tilt the measuring cup or container that has egg in it a bit to your side and beat the egg with chopstick with motion from right hand corner to left side corner, moving chopsticks out from the egg and back in to right corner side to left side corner with rather fast speed.
By doing so, you can get a lot of air inside the beaten egg and you can make yummy scrambled egg. But you should not over-beat the egg.
5. Put the 9"-10" skillet on stove with medium high heat and add about 1/2tbs butter and let it melt
6. When butter is melted, tilt the skillet side,forward, etc and make sure the surface is buttered.
7. Pour all the beaten egg-heavy cream mixture onto the skillet and,using the wooden spoon, stir it circular way and push the egg toward center and repeat for about a couple of times with rather slow speed.
** Pushing the egg toward center ensure that the runny egg can settle faster.
8. By 2nd or 3rd circular stir with pushing egg toward center, you would see the egg start to set better
9. When almost all eggs are set, you can then break the egg into larger pieces and when you think all cooked through, you can place them into bowl
-Soboro (seasoned crumbled meat)- using ground chicken
1. Set the sauce pan on medium high heat and add about half pound of ground chicken
2. Break the ground chicken a little and, add 2tbs soy sauce, 2tbs sake,2 tbs sugar
3. Continue to cook until you see the no liquid is left
-Soboro (seasoned crumbled meat)- using canned Mackerel
1. Set the sauce pan on medium high heat and add drained canned Mackerel
2. Break the Mackerel with wooden spoon a little and, add grated ginger a bit, 1tbs soy sauce, 1tbs Mirin(Japanese sweet rice wine),1 tbs sugar
3. Continue to cook until you see the no liquid is left
-How to assemble-
1. Plate hot steamy kokuho rose rice on center
2. Top the rice with your Soboro, sugar snap pea, and scrambled egg
Some people put rice into bento box or rice bowl and cover the whole surface of rice with topping, and garnish it with pickled ginger.
Enjoy!
I remember I was helping my mother making bread dough and we made pig in the blanket and other type of bread one time, and some other time, my mother brought rice with bunch of different kinds of side dish in the container and we sat on the picnic mat and my grandparents,parents, and us kids talked about sports festivals result or got encouragement for next sport I was supposed to participate in from grandparents and my parents.
When I was a high school students, we students brought Bento box every day. And when I started going University, since where I lived was 8 minutes walk away from school, I went back to home and cooked lunch with my friends.
When I started working, I brought Bento box every day. Bento box is one of Japanese culture, and I am very impressed to think how long my mother kept making Bento box for family and, help us family be healthy with home made Bento box for years.
One of the popular dish in the Bento box for especially kids are called "Sanshoku Soboro".
"San" means "three" in Japanese and "shoku" means "color" so, you can imagine that the dish has 3 colors on the plate. "Soboro" means "crumbled and seasoned meat/fish" in Japanese. Generally, seasoned with sweet Teriyaki sauce with hint of ginger.
Since the dish is very tasty and easy to make and probably many people would enjoy them, so, I thought I would share the easy,quick cooking popular Japanese dish "Sanshoku Soboro" with you.
So, how do you make "Sanshoku Soboro" ? Here is how.
Sanshoku Soboro..
As you see in the picture above, dish is assembled with 3 components with 3 different colors. Egg for yellow, thinly sliced sugar snap pea for green, and seasoned crumbled chicken for brown.
Traditionally, green part is made with spinach as my mother used to make but you can use sugar snap pea like me. I just like the texture of the sugar snap pea and bright green color for the dish.
For brown part, traditionally, it is made with ground chicken. But you could swap with any ground meat you like.
There is a dish called "Ni shoku Soboro", also and "Ni' means "Two" in Japanese, and as you might have guessed it, some dish are made with two colored components; Egg for yellow and brown for usually Flaky Mackerel.
<San shoku soboro>
-Saute Sugar Snap pea-
1. Remove the string from the sugar snap pea and thinly slice about one handful or two of sugar snap pea diagonally.
** Snow peas, Sugar snap peas both have string on them and remove the string by breaking the tip of sugar snap pea/snow peas and gently pull the string down.
** Snow peas/sugar snap pea both have strings on both sides. You can watch how to remove the sugar snap pea string with youtube video bellow.
How to remove strings from Sugar snap peas
If you are a blog subscriber or reading from facebook,please click here to watch the video.
2. Put the skillet on the stove and drizzle extra virgin olive oil onto the skillet and when the skillet become hot enough, saute the thinly sliced sugar snap pea and season them with Molton's Nature's Seasons with blue cap.
-Scrambled Egg for Soboro dish- (For 2-3 adult serving)
1. Crack 3 eggs into measuring cup.
2. Add heavy cream to make the 3 egg and heavy milk amount reach to 1C line on the measuring cup.
** I tried making scrambled egg with milk, but I find that adding heavy cream to the egg mixture makes much fluffier tastier scrambled egg.
3. Sprinkle Molton's Nature's Seasons with blue cap onto egg and heavy cream mixture.
4. Add 2tsp sugar,2tsp sake to the egg-heavy cream mixture.
4. With either chopstick or fork, beaten the egg until egg and heavy milk etc gets mixed well. You should not see egg white, egg york separated. Egg york,egg white, and heavy cream etc should be mixed well, and beaten egg mixture should have even color.
** Mixing until everything mixed well ensure that the air would get in into the beaten egg and you can get fluffy scrambled egg
** When my mother has taught me how to make scrambled egg, she taught me to use the chopsticks and tilt the measuring cup or container that has egg in it a bit to your side and beat the egg with chopstick with motion from right hand corner to left side corner, moving chopsticks out from the egg and back in to right corner side to left side corner with rather fast speed.
By doing so, you can get a lot of air inside the beaten egg and you can make yummy scrambled egg. But you should not over-beat the egg.
5. Put the 9"-10" skillet on stove with medium high heat and add about 1/2tbs butter and let it melt
6. When butter is melted, tilt the skillet side,forward, etc and make sure the surface is buttered.
7. Pour all the beaten egg-heavy cream mixture onto the skillet and,using the wooden spoon, stir it circular way and push the egg toward center and repeat for about a couple of times with rather slow speed.
** Pushing the egg toward center ensure that the runny egg can settle faster.
8. By 2nd or 3rd circular stir with pushing egg toward center, you would see the egg start to set better
9. When almost all eggs are set, you can then break the egg into larger pieces and when you think all cooked through, you can place them into bowl
-Soboro (seasoned crumbled meat)- using ground chicken
1. Set the sauce pan on medium high heat and add about half pound of ground chicken
2. Break the ground chicken a little and, add 2tbs soy sauce, 2tbs sake,2 tbs sugar
3. Continue to cook until you see the no liquid is left
-Soboro (seasoned crumbled meat)- using canned Mackerel
1. Set the sauce pan on medium high heat and add drained canned Mackerel
2. Break the Mackerel with wooden spoon a little and, add grated ginger a bit, 1tbs soy sauce, 1tbs Mirin(Japanese sweet rice wine),1 tbs sugar
3. Continue to cook until you see the no liquid is left
-How to assemble-
1. Plate hot steamy kokuho rose rice on center
2. Top the rice with your Soboro, sugar snap pea, and scrambled egg
Some people put rice into bento box or rice bowl and cover the whole surface of rice with topping, and garnish it with pickled ginger.
Enjoy!
Posted by yassy at 1/18/2011 12:54 PM 
Categories: Asian cooking 911
Tags: food japanese cooking chicken egg sugarap pea
Categories: Asian cooking 911
Tags: food japanese cooking chicken egg sugarap pea
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