Wednesday, October 12, 2011

variation

sanshoku I wanted to use more of the ginger syrup I had made so I thought it would be good to use in sanshoku gohan.

I've written about sanshoku gohan before here.

I minced up the ginger from the syrup and cut the eringi up smaller too. Then followed the recipe and sauteed minced pork until the liquid evaporated.

Usually for the other parts of the sanshoku gohan, you add seasoning to the egg and veggies, but since the pork was very flavorful, I instead, just wilted some spinach and scrambled some eggs without adding more seasonings.

This was delicious as a bento and perfect for dinner.

9 comments:

jalna said...

Yummmm!!

K and S said...

yum indeed Jalna :)

Take care.
Kat

Nami | Just One Cookbook said...

Oishiso....Sanshoku Gohan was one of my favorite obento menu. Even it's cold it always tastes great!

K and S said...

I know what you mean Nami :) it is good cold too!

Take care.
Kat

Japan Australia said...

It looks really good and would be perfect for a bento :)

Japan Australia

Rowena... said...

I was thinking BENTO! as soon as I saw the image. The yellow color of the eggs is so deep!

K and S said...

he he you've been reading my blog for awhile then Rowena :) egg yolks in Japan seem "brighter" than in the US.

Take care.
Kat

K said...

Great meal! I do a variation for this for lunch a lot as well.

K and S said...

love sanshoku gohan K! so easy and yummy :)

Take care.
Kat