Sanshoku Don (Three-Color Rice Bowl)

In a pan or wok, combine the ground meat, soy sauce, sake, mirin, powdered dashi, water, sugar, and minced ginger.

Cook the meat mixture over heat, breaking it up into a very fine crumble, until the liquid has evaporated and the meat is dry and slightly browned.

Taste the meat mixture and adjust seasoning if needed.

In a separate bowl, whisk the eggs with a splash of mirin and a pinch of salt.

Scramble the eggs in the pan or wok until loosely set but still moist.

Blanch the frozen peas or chosen green vegetable in a little simmering water until no longer frozen in the center.

Serve the meat, eggs, and greens over a bowl of cooked rice, arranged in distinct sections.

Garnish with scallions and optionally with beni shoga.