Japanese Soboro Beef Bowl

image of fresh ground beef soy sauce mirin sugar ginger garlic green onions eggs sesame oil oyster sauce mushrooms peas spinach sesame seeds egg yolks arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

adam saha

Japanese Soboro Beef Bowl

This quick and flavorful Japanese Soboro Beef Bowl features savory, crumbled ground beef soboro seasoned with soy sauce, mirin, and ginger, served over fluffy rice with scrambled eggs and vibrant greens for a comforting meal ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soboro Beef

1/4 cup 4
1/4 cup soy sauce use tamari for gluten-free
2 tbsp mirin
1 tbsp sugar freshly grated
2 cloves fresh ginger minced
For the Rice and Toppings type garlic group
3 cups cooked short-grain white rice sushi or calrose rice best, kept warm
2 large 2 whisked
1 tbsp eggs
For Garnish and Optional Additions type sesame oil group
2-3 green onions thinly sliced
toasted sesame seeds
1/2 cup fresh or frozen peas optional, for tricolor soboro donburi
1/2 cup chopped spinach optional, sautéed mushrooms work too

Equipment

Large non-stick skillet
Small bowl
Wooden Spoon or Spatula
Rice cooker or pot (for cooking rice separately if not using pre-cooked)

Method

Prepare the Sauce

Place the ground beef directly into a large non-stick skillet over medium-high heat. Do not add oil. Immediately break it up into small crumbles using a wooden spoon or spatula, cooking until about halfway done (some pink remains).
Stir in the minced garlic and grated ginger. Continue cooking, breaking up the meat, until no pink remains. The kitchen will smell bright and pungent.
Pour the soy sauce mixture over the cooked beef. Reduce heat to medium and stir continuously for 5-8 minutes until the sauce reduces and glazes the meat. The beef should be sticky and crumbly. Remove from skillet and set aside.
In the same skillet, add 1 tablespoon sesame oil over medium heat. Pour in the whisked eggs and stir constantly with a spatula to create soft, small curds, about 2 minutes. Remove promptly.
Spoon the warm rice into bowls. Arrange the beef mixture on one side, scrambled eggs on the other. Add peas, spinach, or other veggies in the center for a tricolor effect if using.
Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately, mixing components as you eat.

Nutrition

Calories: 500kcalCarbohydrates: 34gProtein: 30gFat: 22g

Notes

For ultra-fine texture, break beef into crumbles right away. For meatless version, use 1 lb firm tofu, pressed and crumbled. Variations: Add gochujang for spice. Sub mirin with dry white wine or sake plus sugar. Pair with quick pickled vegetables, miso soup, or kimchi. Store beef and eggs separately from rice in fridge up to 4 days; freeze beef up to 3 months. Reheat stovetop with water for moisture.

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