Soboro is a Japanese meat and rice dish popular in donburi cuisine. The name refers to the small pieces of protein, usually ground meat and egg, that are cooked into small crumbled pieces.
- 2 tbsp canola oil
- 500 g beef mince
- ¼ cup soy sauce
- ¼ cup sake
- 2 tbsp caster sugar
- 2 tbsp mirin
- 1 head broccoli cut into large florets blanched
- 8 cups cooked Japanese short-grain rice, warm
- 4 eggs
- 2 tbsp mirin
- 1 tsp sesame oil
- 1 tsp caster sugar
- ½ tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the oil in a large frying pan over high heat and add the beef. Fry the mince until it browns, then and add the soy sauce, sake, sugar, and mirin. Bring to a simmer and simmer, stirring occasionally, for about 6 minutes until the teriyaki sauce thickens to a gloss and coats the beef.
- Heat the eggs, mirin, sesame oil, sugar and salt together in a medium saucepan over medium heat, stirring frequently for about 5 minutes until the egg dries and is broken into small pieces.
- Blanch the broccoli in boiling salted water for about 1 minute then allow to drain. Roughly chop the broccoli.
- Divide the rice between four bowls and press it down to create a flat surface. Arrange the broccoli and egg crumble in sections over the top of the rice.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.