A picture of A Pretty Yellow Egg Soboro (for Bento).

A Pretty Yellow Egg Soboro (for Bento)

cookpad.japan @cookpad_jp

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. Make this in a large frying pan rather than a small saucepan; I feel that you can make this more fine by doing so. Recipe by nazna

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. Make this in a large frying pan rather than a small saucepan; I feel that you can make this more fine by doing so. Recipe by nazna

A Pretty Yellow Egg Soboro (for Bento)

cookpad.japan @cookpad_jp

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. Make this in a large frying pan rather than a small saucepan; I feel that you can make this more fine by doing so. Recipe by nazna

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. Make this in a large frying pan rather than a small saucepan; I feel that you can make this more fine by doing so. Recipe by nazna

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Ingredients

2Eggs
2 tbspMirin
1 tspSalt
1 tspSugar

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Steps

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. It's 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.

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cookpad.japan @cookpad_jp

on September 30, 2013 01:32

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