Sanshoku Bento: Appetizing 3 ways


One of the recipes featured in Emi Kasuko’s Japanese Food and Cooking had bento in its name so you can just imagine how I reacted. Glancing at the picture, I was quite surprised, because I recall encountering similar looking bento before. I didn’t realize that it was more than just a design element—it was traditional in its own right.

Sanshoku Bento, which translates to three-color bento, is a colorful donburi with three colorful toppings. The book further says that it was a popular bento for kids since the colorful bento encouraged the kids to eat it. Going through the ingredients, I figured there was another reason why kids would love it. All the toppings were on the sweet side!

Sanshoku Bento

Bento #126 • 22 May 2007

CONTENTS:

• Sauteed Ground Beef. The original recipe called for ground chicken and some caster sugar. Instead of cooking chicken however, I decided to use my leftover ground beef from Sunday’s korokke. The beef was sautéed in a little oil and seasoned with salt, pepper, and a few pinches of ground cumin.

• Sakura Denbu. My something sweet and colorful came in the form of sakura denbu—ground codfish flakes that’s sweetened and colored pink. More sweet than fishy, it made a nice combination with the beef and egg. It was good that I held back on the sugar for the meat and egg since the sakura denbu compensated for it adequately.

• Scrambled Eggs. The recipe called for dashimaki tamago-style scrambled eggs, but since I was running late, I opted for plain, salted scrambled eggs. Turned out to be a good choice, preparing savory instead of sweet eggs.

• Rice. Yes, underneath all the colorful toppings is a bed of plain Jasmine rice.

Sanshoku Bento makes for a very no nonsense meal. Since the toppings were all minced / ground, it was a scoop from the box, spoon into the mouth affair. Very handy since I suddenly had a rush project, so I had me eating at my desk.

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11 Responses to Sanshoku Bento: Appetizing 3 ways

  1. lalalady7 says:

    beautiful! that sakura pink topping in the pink box is perfect!

  2. dementedchris says:

    Is dashimaki tamago the sweet scrambled kind that Hachin sells?

  3. KnittyOtter says:

    I didn’t know you had your own site. Very Cool! 😀

    Your bento looks delicious. I’ll have to try making that at some point.

    *OtterHuggles*

  4. aoitenshi says:

    Beautiful! You got sakura denbu at Hatchin? That’s pretty cool. You really have to take me and berry_mix there soon. (Will text hehe). :)

  5. Clair says:

    I MUST go to Hatchin indeed~! Rawr… So many goodies.

  6. Drew says:

    I always love a colorful meal!
    Why not check this Nintendo DS Game / Cooking Aid? It might give you more ideas on what bento to prepare! XD

    Shaberu! DS Oryouri Navi
    http://www.nintendo.co.jp/ds/a4vj/index.html
    http://gonintendo.com/?p=3380

  7. kaoko says:

    @lalalady7
    Thankies 😀

    @dementedchris
    Yuh! I didn’t know they sold dashimaki tamago though. Though it’s not scrambled usually, it’s the egg thing they serve with sushi.

    @KnittyOtter
    Is this you OtterPrincess? If so…*huggles back*

    @aoitenshi & Clair
    HATCHIN HATCHIN HATCHIN! BENTO MEET NA TO!

    @Drew
    But it’s in Japanese! If it were in English, I’d be lining up for a copy 😀

  8. Pingback: Instant Onigiri Bento | bento, restos & recipes at http://www.kitchencow.com

  9. Lauren says:

    Did you eat this cold, room temperature or hot? I prefer my rice and meat hot, but I’m not sure how that would go with the sakura denbu.

    • kaoko says:

      It was okay at room temperature. Since the meat had minimal oil, it didn’t have grease even when served at room temperature. The rice was just warmish when I topped it with sakura denbu so I’m not sure how it would react to steaming hot rice.

  10. Pingback: Alien Bento, “I come in Peace!” | bento, restos & recipes at http://www.kitchencow.com

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