This Japanese rice bowl is also known as a soboro, which means ‘crumbled meat’. Made with minced beef cooked in a sweet-salty sauce and served with blanched vegetables and nutty brown rice.
30 Minutes. A nutritious bowl of Japanese goodness!
350g Australian premium beef mince
1 tablespoon soy sauce
1 tablespoon mirin
1/2 tablespoon sesame oil
1 bunch broccolini
1 cup snowpeas
1 brown onion
1 cup brown rice
Add rice and 2 cups of cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 25 minutes or until all the water has been absorbed. Remove from heat, cover and let stand for minimum 15 minutes.
Heat a large non-stick fry pan on a medium to high heat with a drizzle of olive oil. Sauté the onion for 2 – 3 minutes until soft. Add the mince. Cook for a further 2 – 3 minutes, breaking up the mince as it browns. Add the soy sauce, mirin and sesame oil, season with salt and pepper. Simmer for a further 3 – 4 minutes until sauce has almost absorbed.
While mince is cooking, bring a pot of salted water to boil. Cut broccolini in half. Remove ends of snow peas. Place veg in pot for 2 minutes then drain.
Divide the rice among bowls. Place the beef on one side of the bowl and the veg down the other. Pour over any remaining juices from the pan.
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