Thursday I made the Sanshoku Don recipe from J. Kenji Lopez-Alt’s The Wok cookbook. A Japanese rice bowl like the previous recipes, but this keeps the egg and protein separate and is served with the toppings arranged like a pie chart.

The ingredients are all straightforward items that would likely be found in the international aisle of any major grocery store.

The dish is cooked separately. The ground meat (we opted for chicken) is stir-fried with sauce until dry. Then in a clean wok eggs are scrambled. The meat, eggs, and some peas are then arranged on top of rice in bowls in a like a pie chart.

I thought it was tasty and easily prepared. Both the kids made their own bowls with toppings proportional to their liking. For my son, that meant only meat and eggs. For my daughter, that meant just some peas, and then she added some rice seasoning. They both enjoyed the meal. My wife thought it was just okay, like the previous dishes. I think she just doesn’t care for these rice bowls, which is interesting because “rice bowl” is a common meal for us. We usually do rice topped with roasted sweet potato, seaweed salad, edamame, and perhaps a sauce. So it’s not like she’s opposed to the rice bowl itself, just something about these toppings.

I’d make it again, maybe for a night when it’s just me and the kids.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.