Three Colored Chicken Soboro Bento

For Chicken Soboro

Ingredients200g ground chicken (thighs)

[A]

• 2 tbsp. soy sauce
• 3 tbsp. mirin (Japanese sweet sake)
• 3 tbsp. sugar
• 1 tbsp. sake
• 1 tbsp. dashi (Japanese broth)

Directions1.Put the ingredients [A] on a frying pan and whisk to combine. Add the ground chicken, and leave them about 10 minutes.
2.Use a pestle to break up the ground chicken and mix them over medium heat. Boil down them until the liquid is evaporated, about 8-10 minutes.

For Scrambled eggs (Iri Tamago)

Ingredients3 eggs
3 tbsp. milk
1 tbsp. sugarDirections1.Beat the eggs, milk and sugar together in a bowl.
2.Add egg mixture to the pan, and whip it with a whisk until cooked through but not too hard.

For green beans

Ingredients5-6 green beans
A pinch of saltDirections1.Add a pinch of salt to boiling water. Boil string beans and plunge them into ice cold water.
2.Dry green beans and slice thinly.

For potato salad

Ingredients 2 medium potatoes
1/2 cucumber
1/3 carrot
1/8 onion
1/2 tsp. ground black pepper consomme seasoning
2 tbsp. mayonnaise
1 tsp. ground mustard
1 tsp. olive oil
A little extra vinegar, salt and pepper

Directions 1.Boil potatoes and a peeled carrot with water, and place them with the bamboo sticks in a bowl from the heated one. Peel potatoes while still fairly hot.
2.Thinly slice cucumber and carrot, and place them in two different bowls, adding a pinch of salt.
3.Add consomme and vinegar to the peeled potatoes. Mix well.
4.When [3] is cool enough to handle, add carrots (cut in quarters) and squeezed cucumber and onion. Season to taste with mayonnaise, ground mustard and pepper.
Garnish with cherry tomatoes and parsley.