Soboro Donburi (Gingery Ground Beef with Peas over Rice)
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Elizabeth Andoh shares a recipe for Japanese donburi (rice bowl) made with soboro, chopped meat cooked in a mix of sake and soy sauce. Andoh's version uses ground beef, rounding it out with fresh ginger and green peas and serving over white rice.
Yield
4
Time
40 minutes
Ingredients
1 pound 90% lean ground beef
1/3 cup sake
1/4 cup soy sauce
1/4 cup dashi or water
1 1/2 tablespoon granulated sugar
1/2 cup frozen English peas, thawed
1 tablespoon grated peeled fresh ginger
5 cups hot cooked rice
2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced
Instructions
Step 1
Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat.
Step 2
Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.
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