Easiest Way to Make Yummy A Pretty Yellow Egg Soboro (for Bento)

Easiest Way to Make Yummy A Pretty Yellow Egg Soboro (for Bento) Delicious, fresh and tasty.

A Pretty Yellow Egg Soboro (for Bento). Great recipe for A Pretty Yellow Egg Soboro (for Bento). Using natural coloring, I strive to make a cute and colorful bento every day. My mother taught me to cook this in a small saucepan, but I think that the soggy eggs become crumbly faster when using a pan.

The easiest school lunch to pack in a bento box!

A lot of readers have asked for tips on bento making.

I have one trick that my mom taught me which I think is helpful when you prepare a meal or even bento.

You can have A Pretty Yellow Egg Soboro (for Bento) using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of A Pretty Yellow Egg Soboro (for Bento)

1. It’s 2 of Eggs.

2. You need 2 tbsp of Mirin.

3. Prepare 1 tsp of Salt.

4. You need 1 tsp of Sugar.

A Pretty Yellow Egg Soboro (for Bento) Using natural coloring, I strive to make a cute and colorful bento every day.

My mother taught me to cook this in a small saucepan, but I think that the soggy eggs become crumbly faster when using a pan.

Make sure to cook it through over a low heat to produce the pretty yellow color.

In this bento, the flavors of the main dish, miso yellowtail soboro with rice (combining the flavor of yellowtail with the saltiness of barley miso), is complemented by East Asian Vegetables (sour), Sesame Chinese Water Spinach (bitter), and Sweet Fried Egg (sweet).

A Pretty Yellow Egg Soboro (for Bento) instructions

1. Crack an egg into a bowl and whisk thoroughly. Add in all of the ingredients to a non-stick pan, and heat over a low heat. Its oil-free..

2. Using 3-4 cooking chopsticks bunched together, mix continuously from the bottom as if drawing small circles..

3. Stir continuously without stopping until the egg has turned to soboro; this will produce pretty drops of the egg..

4. You can make extra and freeze. This was made for a person who likes to eat a lot of rice in their bento, so the flavoring is a bit strong. It should be fine to use about half the salt and sugar..

I made it to evoke the local "Satsuma" cooking style of Ehime Prefecture.

Soboro can be made of ground meat, flaked fish (though fish soboro is often called oboro instead), or egg (egg soboro is often called iri tamago, just to keep you confused!) Meat soboro (niku soboro) keeps for about a week in the refrigerator, and freezes beautifully, making it a great bento johbisai or staple for the omnivore.

Soboro-don is a common Japanese dish.

Eggs are often scrambled eggs, but some households use kinshi eggs (thin omelette cut into strips).

Also, the eggs are seasoned sweetly in my house, but some households only use salt.