Soboro in Japanese cuisine means an ingredient presented in small lumps, be it scrambled eggs or minced meat!. It does for great decoration in bentos!
Hint: for a better design divide your topping slightly at a slant instead of a straightforward division and use the division line for a better accent!
The Missus used minced pork (you can use beef of course!) which she pan-fried with a generous portion of black sesame seeds. It was slightly sweet as the Japanese like it. For design (it is edible) she placed a sprig of sansho/Japanese pepper.
The second half was covered with sweetened srcumble eggs.
As for the “division line” she boiled some peas in their pods (edible). Thn she cut the pods finely for the line and placed the peas for extra color over the eggs.
The side dish was colorful as usual!
From the left, stick junior broccoli, boiled and seasoned with crushed walnut coarse powder, home-pickled myoga ginger in sweet vinegar, “chikuwa” (fish paste tubes) stuffed with home-pickles fresh ginger roots, and local oranges.
The colors should be enough to attract anyone!LOL
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