There are so many bento options in japan, but I have to say soboro bento is probably one of the most popular ones. I remember I was so happy to see the bright yellow, green and brown color when I opened a bento box as a child! Here in America, I often make this for a special occasion like a family picnic or outdoor party rather than as an everyday school lunch option. Anyone who tries this will just love this flavor harmony!
- Chicken soboro (see see the note below for the recipe)
- Egg soboro (recipe follows)
- 1/4 lb snow peas, blanched and thinly sliced
- cooked rice
- 3 eggs
- 1 tablespoon sugar
- 2 teaspoon mirin
- 2 teaspoon sake
- pinch salt
Heat a skillet and add all the ingredients over medium heat. Stir with a few sets of chopsticks as shown in a photo below to break up the meat, and cook until all the liquid is absorbed and almost dry.
Turn off heat and set aside to let it cool.