Colorful Three-Color Soboro Rice Bowl
Easy Homemade Three-Color Soboro Rice Bowl
A complete one-bowl meal that needs no side dishes! Enjoy a satisfying and visually appealing Three-Color Soboro Rice Bowl.
Main Ingredients- 1.5 bowls of freshly cooked warm rice
- 1/2 cucumber
- 2 shiitake mushrooms
- 2 eggs
- 1 tsp milk (for tender scrambled eggs)
- Pinch of salt
- 1 tbsp cooking oil
- A sprinkle of black sesame seeds (for garnish)
- 1 tbsp coarse salt (for cucumber)
Shiitake Mushroom Seasoning- 1 tbsp soy sauce
- 1 tbsp corn syrup
Vinegar Dressing for Rice- 2 tbsp vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp corn syrup
Vinegar Dressing for Rice- 2 tbsp vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Cooking Instructions
Step 1
First, wash the cucumber thoroughly and slice it thinly. Sprinkle with coarse salt and let it sit for about 15 minutes. This process draws out excess water, ensuring a crisp texture.
Step 2
Rinse the salted cucumber under running water to remove the salt, then squeeze out as much water as possible. Heat 1 tablespoon of cooking oil in a pan over medium-high heat and stir-fry the cucumber until its color becomes vibrant and it turns slightly translucent. Be careful not to overcook it, as it can become mushy.
Step 3
Crack the eggs into a bowl, add 1 teaspoon of milk and a pinch of salt. Whisk well. Lightly oil a heated pan and cook over low heat to create soft scrambled eggs. Adding milk makes the scrambled eggs extra tender and creamy.
Step 4
Remove the stems from the shiitake mushrooms and slice them thinly. In a bowl, combine 1 tablespoon of soy sauce and 1 tablespoon of corn syrup. Add the sliced shiitake mushrooms and gently mix to coat. Let them marinate for about 5 minutes to allow the flavors to meld.
Step 5
Place the marinated shiitake mushrooms in a heated pan and stir-fry over medium heat. Cook until the liquid from the mushrooms has reduced and the seasoning is slightly syrupy. This will create delicious, flavorful stir-fried shiitake mushrooms.
Step 6
For the warm rice, combine the vinegar dressing ingredients (2 tbsp vinegar, 1 tbsp sugar, 1/2 tsp salt). Gently mix the dressing into the rice using a wooden spatula, cutting through the rice rather than mashing it, to create a sushi-rice-like texture. Arrange the seasoned rice in a serving bowl. Top generously with the crisp stir-fried cucumber, savory shiitake mushrooms, and fluffy scrambled eggs. Finally, sprinkle with black sesame seeds for a beautiful presentation. Your delicious Three-Color Soboro Rice Bowl is ready to enjoy!
