Soboro is a dish with crumbled and seasoned food such as meat or fish.
Sanshoku means three colors. So, “Sanshoku soboro” consists of three colors.
This time, I used ground chicken for making a brownish color. It’s the most common ingredient for soboro, but you can use other kinds of meat such as pork and beef instead. Salmon can also be used; it makes a pinkish-orange color.
The ingredient for the yellow color is Japanese scrambled eggs called “Iri tamago“. It’s more cooked and crumbled than the scrambled eggs that you’re familiar with.
For green color, you can use any green vegetables. I’m going to use snow peas today.
You can also use “Hourensou no Ohitashi” for this dish if you like.
Hourensou no Ohitashi
The trick to making beautiful soboro is actually chopsticks. I always think “cooking chopsticks” called ”saibashi” are really convenient.
Saibashi is different from the chopsticks we usually use to eat something. They are longer than usual chopsticks and used for cooking. They can be used as tongs; a whisk and to flip over food. If you have some chopsticks, it should be easy to make soboro.
紅生姜 (beni shoga) is often used as a garnish for this dish. 紅 (beni) means red and 生姜 (shoga) means ginger. This is pickled ginger with one of the Japanese vinegars called “ume zu“. The garnish is not necessarily needed but it refreshes your mouth. Beni shoga is also commonly used for many Japanese dishes such as Okonomiyaki, takoyaki, and gyudon/beef bowl.
Sanshoku soboro is often used as toppings for a rice bowl dish called 丼ぶり(donburi) or bento. I love both!
I hope you’ll give it a try!
Thank you for allowing me to share my recipe with you. I hope to see you again soon.
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