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February 15, 2006
Tri-colored donburi

[bento with beef, snowpeas, egg donburi]

Three-color donburi -- rice topped with slightly sweet scrambled egg, seasoned beef, and steamed snowpeas.
Container is about 4.5" x 6.5" x 1.5" (but looks huge!).

This bento looks simple, but it is oh-so-good! There is something about the texture of the soft egg, chewy beef and crisp snowpeas, and the combination of salty and sweet...yum! The recipe is posted below. We had this for dinner on Monday night. I made a full batch and saved half of the toppings for our bentos. :)

This is the last bento until at least Tuesday of next week. The hubs and I are headed to Prague to celebrate my 30th. (I have a feeling that there will be no bentos there. We must survive on beer and pancakes.)

- Egg topping -
6 large eggs
2 tbsp. sugar
pinch of salt
1 tbsp. canola oil
- Beef topping -
1 lb. finely ground extra lean ground beef
2 tbsp. sake
1 tbsp. sugar
1 tbsp. reduced-sodium tamari
pinch of salt
1 tbsp. canola oil
- Green topping -
Handful of snowpeas, trimmed
  1. Steam or quickly boil snowpeas until tender crisp. Refresh under cool water, then julienne lengthwise and set aside.
  2. Heat 1 tbsp. oil in a small frying pan. Add the eggs and sugar to the pan, bring heat to medium, and scramble the eggs for 2 minutes. When the eggs start to harden, add the pinch of salt. Continue to scramble for 2 more minutes, or until the eggs are just cooked and in very small pieces. Remove the eggs and set aside.
  3. Heat 1 tbsp. oil in a small frying pan. Add the ground beef, sake, sugar, tamari and salt to the pan and bring the heat to medium. Saute the beef, stirring constantly and breaking the beef into small pieces, for 6 minutes or until cooked through. Remove from pan and set aside.
  4. Layer each of the colored toppings over white rice and serve.
*Use gluten-free products.
© Cooking Cute