Four-Color Don Recipe | Kikkoman Corporation

A colorful and nutritious rice bowl.

Cooking time

25 minutes

Calories

486kcal

Sodium

0.9g

Nutrition facts are for one serving.

Directions

Place the seasonings from (A) and the ground chicken into a pot and place over medium heat. Once the meat is browned, add in the ginger juice. Simmer further while stirring with 2 to 3 cooking chopsticks until the cooking liquids are boiled down.
Beat the egg well, add and stir in (B). Place the mixture into a small pot over medium heat and quickly stir with 2 to 3 cooking chopsticks to scramble as throughly as possible to create fine chunks of egg.
Thoroughly grill the salmon, remove the skin and bones and finely break apart. Destring the snow peas, quickly boil then julienne.
Serve the warm rice into 4 bowls, then colorfully arrange (1), (2) and (3) on top.
- Be sure to cook the scrambled eggs thoroughly when using in lunchboxes.

Cooking Basics

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.