Sanshoku-Don (Three-Color Rice Bowls)

cooking.nytimes.com

arodenha

subheading: FOR THE CHICKEN:

1 pound ground chicken (see Tip)

1 tablespoon finely minced or grated fresh ginger

3 tablespoons shoyu

2 tablespoons sake

2 tablespoons mirin

1 tablespoon granulated sugar

2 tablespoons water or dashi

subheading: FOR THE EGGS:

4 large eggs

2 tablespoons mirin

Salt

subheading: FOR GREENS AND ASSEMBLY:

Salt

1 cup frozen peas or French-cut green beans, or 3 packed cups fresh baby spinach, baby kale or other tender greens (optional, see Tip)

6 cups cooked Japanese short-grain white rice, such as Koshihikari or Calrose

Handful of sliced scallions

Beni-shoga (see Tip)

Directions at cooking.nytimes.com

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