- Super Easy
- 15 minPreparation
- 30 minCooking
- 45 Total TimeTotal Time
This Impossible™ Sanshoku Don recipe by high school chef Aya Baker was a 1st place winner (LA Chapter) in the Plate to Planet Challenge! This first-of-its-kind recipe contest through the Careers through Culinary Arts Program(opens in a new tab) tasked students to create an entree dish using Impossible™ Beef that honors or pays tribute to a family recipe.
Aya found inspiration for the recipe in the Japanese food her mother made for her growing up. “San-Shoku-Don has always been my favorite, and is a comfort food for me. It instantly makes me feel so happy, and it reminds me of my childhood. I know that this is one of my mom's recipes that I definitely want to pass down to my kids someday.”
Literally meaning “three-colored rice bowl,” Sanshoku Don is a bright, colorful Japanese dish often made with chicken, egg and spinach. Aya brings it to us Impossible-style with four main ingredients: the Impossible Beef, tofu, spinach and rice—a modified version of the recipe her mother often made for her family growing up.
Aya seasons these core ingredients with soy sauce, sake, and sugar. In her words: “The sake and sugar make the tofu slightly sweet, making the wonderful sweet and salty combination with the Impossible Beef.”
After it’s plated, add some tasty garnishes like chopped green onions and sesame seeds. According to Aya, they add more flavor, texture, nutrients, and, perhaps best of all, “It also looks very nice.” Once it’s all put together, your Sanshoku Don may look too beautiful to eat, but trust us, it’s not. This simple, but filling dish is packed with flavor, and like it did for Aya, may have you coming back for more for years to come.
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Beef
- 2 Teaspoons Vegetable Oil
- 2 Tablespoons + 2 1/2 Teaspoons Soy Sauce
- 3 Tablespoons + 1 1/2 Teaspoons Cooking Sake
- 1 Tablespoon + 2 1/2 Teaspoons Sugar
- 12 Ounces Firm Tofu
- 2 Teaspoons Water
- 12 Ounces Fresh Spinach with Stems Attached, Washed and Drained
- 2 Tablespoons Sesame Seeds
- 2 Green Onions, Sliced
- Cooked Rice
COOK THE IMPOSSIBLE BEEF
Mix together 2 tablespoons plus 1 1/2 teaspoons soy sauce, 1 tablespoon plus 1 1/2 teaspoons sugar, and 2 tablespoons plus 1 1/2 teaspoons cooking sake. Heat 1 teaspoon vegetable oil in a large pan over medium heat. Crumble Impossible Beef into the pan and sear until fully cooked. Pour the soy sauce mixture over the cooked Impossible Beef, turn the heat to low and continue to cook for 1-2 minutes until the Impossible Beef has soaked up the sauce. Remove from heat.
SCRAMBLE THE TOFU
Drain the tofu by squeezing out as much liquid as possible; don’t worry about keeping the shape of the tofu. In a large pan, heat 1 teaspoon vegetable oil over medium-low heat. Place the drained tofu into the pan and break up or "scramble" while cooking, about 1-2 minutes. Take care not to overcook the tofu in order to keep it light and fluffy; if you see any browning or crisping, turn off the heat! Add the water, 1 teaspoon sugar and 2 teaspoons cooking sake to the tofu and cook until the tofu soaks up this sauce, stirring consistently and avoiding any browning or crisping, about 1-2 minutes. Set aside.
COOK THE SPINACH
Bring a large pot of water to a boil. Add the spinach and cook for 4-5 minutes or until fully cooked. Strain, then rinse in cold water to keep the spinach green. Squeeze out the excess water from the spinach with your hands or a paper towel, and place in a bowl. Pour 1 teaspoon soy sauce, 1 teaspoon cooking sake and roasted sesame seeds over the spinach and mix well.
ASSEMBLE AND ENJOY!
To assemble, add a serving of rice to a bowl, then top with equal amounts of Impossible Beef, tofu and spinach. Garnish with sliced green onions. Eat with a spoon and make sure to get some of each ingredient in every bite!