Some words trip off the tongue – “soboro” is one of those words. So is “donburi”, so why not join the two together?
In Japanese, donburi or don is the rice-bowl dish, the term is also used to refer to the rice dish within the dish – if that makes sense. As for the term soboro, well, that refers to the protein (meat, beef, fish or egg) that is cooked into small crumbled pieces, seasoned and served over steamed rice. Soboro don is, therefore, the quintessential Japanese comfort food.
I saw this recipe for the first time on Adam Liaw’s show on SBC – The Cook Up. You can watch him make it here. I immediately wanted to try it – but hubby was not so sure. He wrinkled his nose and said, ‘I don’t know how I feel about that.’
Perhaps it was because we were discussing this at 5am on our normal walk when it was still pitch black and the head lamps from the kayakers looked like little fireflies in the ocean. Perhaps it was my description that didn’t do it justice. The conversation went something like this:
‘What’s for dinner darlin?’
‘Beef and broccoli sorboro. I saw it last night on Adam Liaw’s show. It looked nice.’
‘What is it?’
‘Minced beef cooked with Japanese style stuff and served with overcooked crumbled egg and steamed broccoli and beans on rice.’
Yeah… come to think on it, I’d probably wrinkle my nose too.
The beef mince (ground beef if you’re reading this in the US) is cooked with a teriyaki style sauce – soy sauce, sake, caster sugar, mirin. The eggs are scrambled with a little mirin, sesame oil and a touch of caster sugar. The beans and broccoli are blanched so they still have crunch and that fabulous greenness.
To serve, the rice is pressed down lightly in the bowl to form a flat surface, with the beef, veg and egg arranged in sections on top. Pop some sriracha on the table for a little heat and dinner is done. In fifteen minutes. Too easy.
And the verdict? Let’s just say this one’s a midweek keeper – and you can find the recipe here.