Sanshoku Soboro Don (Tricolour Domburi)
p. 54 World Cuisine: Japan (With dishes by Hiromitsu Nozaki, Seiji Yamamoto)
Domburi is a ceramic or porcelain bowl bigger than a normal rice bowl. The recipe is names after the bowl that it is served in. A rice base covered with meat or fish that is normally served on its own.
Context from my lunch can beat up your lunch (below):
It has three colors - that's what sanshoku means - over rice, and that's close enough for government work. By the way, "shoku" (spelled with a different kanji) means "food," so, phonetically, "sanshoku" can mean "three color" (三色) or "three foods" (三食). Japanese is a great language for puns and double meanings.
Preparation Time: 50 minutes, Cooking Time: 25 minutes
Serves 4
4 cups white Rice
Firstly prepare the white rice. This must be previously washed with plenty of water, approximately four or five times, until the water is completely clean. Put the drained rice in a pan with water (the normal proportion is one cup of rice in a pan with 240 ml of water). Leave to stand for about 30 minutes. Then cover the pan and place over a high heat. When boiled, take off the lid, lower the heat and leave to cook for around 12 minutes. Then switch off the heat and leave the rice to stand covered for about 10 minutes. To finish, stir it gently to air it, taking care not to break the grains. (Or use a Japanese rice cooker like I do. Then you don't need to worry about boilovers or scorching.)
Tori Soboro (Chicken)
200 g (less than 1/2 pound) diced chicken - e.g. six tenders 4 tbsp Tamari 2 tbsp Sake 1 tbsp Mirin 1 tbsp Ginger juice or 1 tbsp fresh grated gingerroot 1 tsp Sugar?
In a pan over a high heat, add the soy sauce, sake, mirin, ginger juice and sugar. When boiling, remove from the heat, leave to stand for one minute and then add the minced chicken. Return the pan to the heat and stir all the ingredients together until the liqued has practically evaporated.
Yasai Soboro (green vegetable - could also be spinach or snow peas)
20 Green Beans salt
Blanch the green beans in a water with a pinch of salt. Drain them and cut them diagonally.
Tamago Soboro (Scrambled egg)
4 Eggs 1 tbsp mirin 1 tsp sugar salt
In a frying pan over a medium heat, add the eggs, tablepoon of mirin, and teaspoon of sugar to make the scrambled eggs.
Fill two thirds of the individual bowls with white rice and separately pour the three different mixtures over the top.
The following picture from wikimedia commons shows the egg and chicken. Next time I make it I'll take a picture with the green beans.
Sanshoku (3 Color) Donburi
Recipe #274638 
http://www.recipezaar.com/274638
A japanese donburi dish that can really have a number of different toppings, these three are the ones my mother always used. "San" means "three" and "shoku" can mean either color or food. This version is from my mother. by 98 Taters
4 servings 30 min 30 min prep
4-6 cups cooked white rice 1/2 lb ground beef or ground pork or ground chicken 3 tablespoons mirin (sweet rice wine vinegar) 2 tablespoons soy sauce 6 eggs 2 tablespoons sugar 1 (10 ounce) box frozen chopped Spinach salt
Brown the meat in a medium non-stick skillet.
Add the mirin and soy sauce to the meat and cook until no liquid remains. (You may wish to add additional mirin, soy sauce, or sugar.).
Crack the eggs into a bowl, add the sugar, and whip with a fork to combine.
Scramble the eggs in a non-stick skillet.
Cook the frozen spinach according to package directions, and salt to taste.
Serve the meat, eggs, and spinach over the rice, with each topping divided by color.
Japanese Chicken Donburi
From Sunset, FEBRUARY 2000 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1016412
Prep and cook time: about 40 minutes
Yield (serving size: makes 4 servings.)
2 teaspoons salad oil 1 onion (6 oz.), peeled and thinly sliced 2 tablespoons minced fresh ginger 1 cup fat-skimmed chicken broth 1/4 cup soy sauce 4 teaspoons sugar 1/2 pound boned, skinned chicken breast, rinsed and cut into 1/4" strips 6 cups (about 6 oz.) baby spinach leaves, rinsed and drained 3 large eggs 6 cups hot cooked rice
1. In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
2. Add broth, soy sauce, and sugar. Add chicken strips to pan. Bring to a boil.
3. Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
4. Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
5. Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.
Other Versions:
- Taste of Zen http://www.tasteofzen.com/recipes/detail.php?refer_id=2
- My Lunch Can Beat Up Your Lunch! http://mylunch.livejournal.com/tag/sanshoku+donburi
Wikipedia article on Donburi: http://en.wikipedia.org/wiki/Donburi
Zojirushi Rice Cooker - http://www.amazon.com/exec/obidos/ASIN/B0001WDFE0/acollectofdec-20 - 
MOIST AND COMBINATION HEAT ENTREE (POACHING, BOILING, STEAMING, BRAISING), Poultry
Need Comparisons, Need Headnotes
One page links to Sanshoku Domburi:
