I am going to Japan soon and have become a bit obsessed with cooking Japanese food lately. My most recent find is this crumbled beef and vegetables over rice dish. Pretty quick and easy to make, and the flavors are really nice how they work together and add quite a bit of depth to this simple dish. It passed the family test, everyone liked it and said I should add it to the cooking rotation, so that is good. This dish is traditionally crumbled chicken or beef or any kind of meat , sometimes with eggs and served over white rice. I made it more healthy by adding mushrooms for some of the beef, and adding kale and fresh english peas. I also used a wild rice and whole grain brown rice blend instead of white rice to boost the nutrition. I actually came up with the idea for this dish when I was shopping and I came across fresh local english peas, and I thought, what can I make with fresh peas… then I found a Food & Wine recipe that this is based on.
Soboro Donburi (Gingery Ground Beef and Mushrooms with Fresh English Peas)
Quick and simple Japanese rice bowl with added vegetables to make it lighter and more healthy.
- 1/4 cup sake
- 2 tablespoons mirin
- 1/4 cup low sodium soy sauce
- 1 Tablespoon palm sugar (or whatever you have)
- 1/4 cup dashi (or beef broth if using beef, chicken broth if using chicken, etc)
- oil of choice for cooking
- 3/4 pound lean grass-fed ground beef (or ground chicken)
- 8 ounces chopped mushrooms (either cremini, shiitake or white button)
- extra virgin olive oil
- 1 1/2 tablespoons fresh peeled and grated ginger (or jarred)
- fresh lacinato kale, de-stemmed and sliced thinly
- 3/4 cup fresh english peas shucked from pod (or frozen if that is all that is available)
- hot cooked wild and whole grain brown rice
- chile sauce if desired on the side
- Mix together the sake (if you don’t have any, just use mirin), mirin, soy sauce, dashi or broth and sugar in a small bowl. Set aside.
- Heat a medium skillet or dutch oven over medium heat. Add a bit of oil to pan and spread. When oil is hot add the ground meat to the pan and cook through.
- Drain grease from cooked meat and then add the chopped mushrooms, ginger and kale to the meat in the pan, cook for a couple of minutes over medium heat. Add the peas and the sake mixture and stir well. Bring mixture to a boil and reduce heat to simmer. Simmer for 10 minutes or until liquid is greatly reduced, but meat is not dry.
- Serve in bowls over rice and garnish with chile sauce on the side if desired.
Note: You can make a chile sauce with a mixture of 1 Tablespoon each of Chinese chile sauce, hot water, rice vinegar and 1/2 teaspoon of sugar. Stir until sugar dissolves.
February 22, 2019