In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.
“Soboro” (そぼろ) refers to the Japanese technique for cooking ground meat, fish, or eggs into fine, crumbled pieces. Try it on any type of ground protein for an easy rice bowl topper.
Ingredients
4 Servings
2
8
2
2
1
2
Preparation
Heat oil in a medium skillet over medium-high. Cook beef, stirring and breaking into small pieces, until browned and nearly cooked through, about 3 minutes. Add sake and cook until evaporated, about 1 minute. Add mirin and soy sauce and cook until pan is almost dry, about 1 minute longer. Add scallions and toss to combine.
Nutrition Per Serving
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Reviews (15)
Back to TopEasy and delicious. Added onions, carrots, mushrooms, asparagus and some tatsoi. Next time I'll add just a little bit of heat. Served over rice/quinoa/millet. Will definitely make again - good base for creating.
cookinvt
Shelburne, VT
3/25/2021
Easiest weeknight dinner, great leftovers, perfect for picky eaters. I love the short ingredients list. So simple, perfect.
czartman8174
Denver
4/20/2020
I love this recipe, and I've made it over a dozen times. I like to saute some diced vegetables (onions, asparagus, carrots, or whatever I have handy) before adding the beef just to sneak in some extra veggies in my life.
Anonymous
San Francisco, CA
6/19/2019
I love this dish, and so do my three kids. It's so easy to prepare, and my kids devour it after sports practices. I serve it with peas and white rice. (I drain the beef of most of the oil before adding sake.)
SharonsDaughter
Boston, MA
2/13/2018