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For Cherry Blossom Viewing Bentos, Soboro Gunkan Maki with 3 Colors of Spring

For Cherry Blossom Viewing Bentos, Soboro Gunkan Maki with 3 Colors of Spring

You don't need to make sushi rice for this gunkan maki. Just add the toppings, so it's easy and yet gorgeous!

Ingredients: 6 portions

Hot cooked white rice
1 heaped rice bowl worth
Salt
1 teaspoon
Toasted nori seaweed
1 sheet
For the chicken soboro:
Minced chicken
100 g
Soy sauce
1 tablespoon
Sugar
2 teaspoons
Sake
1 teaspoon
Kinshi tamago (finely shredded thin omelette)
Egg
1
Sugar
1 teaspoon
Green peas
Green peas
20
Sake
1 teaspoon

Steps

1. ■Chicken soboro: Combine all the ingredients in a small pot, and cook for 2-3 minutes while stirring with chopsticks.
2. ■Kinshi tamago: Coat a frying pan with a little oil (not listed) and heat up. Add the sugar into beaten egg, pour the mixture into the frying pan, and make a very thin omelet. Julienne the omelet.
3. ■Green peas: Add the sake into 100 ml of water, add the green peas and boil for 2-3 minutes. When they are cooked through, let them cool in the braising water.
4. Shape the rice into large cherry tomato-sized balls (wet your hands and put a little salt on your palms). Cut the longer side of the nori seaweed into 6 pieces, and wrap the rice balls with them.
5. Add the soboro, egg and green peas on top of the rice in that order, and it's done.

Story Behind this Recipe

I came up with this recipe since I wanted to entertain my guests with gunkan maki.