Three-colour minced chicken rice bowl (Soboro-don)

1. Rinse the rice three times, soak for 30 minutes, bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes.

2. In a frying pan, mix the minced chicken cold with the grated ginger, soy sauce, mirin and sugar, then cook over medium heat for 6-7 minutes, stirring constantly with 4-5 chopsticks, until it breaks into fine crumbs and the liquid has evaporated.

3. Beat the eggs with the sugar and salt and cook in a non-stick pan over low heat, again stirring with several chopsticks, into small soft crumbs.

4. Boil the peas in salted water for 3 minutes and drain.

5. Spoon the hot rice into bowls and cover the top in three bands: brown chicken on one third, yellow egg on another and green peas on the last.

6. Serve warm or at room temperature – it's excellent in a bento box.

Tip: Soboro-don is a bento favourite because it's tasty even at room temperature. Stirring with several chopsticks is the secret: both the meat and the egg become even, fine crumbs.