Beef and broccoli soboro

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.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 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

Egg crumble

• 4 eggs
• 2 tbsp mirin
• 1 tsp sesame oil
• 1 tsp caster sugar
• ½ tsp salt

Instructions

1. 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.
2. 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.
3. Blanch the broccoli in boiling salted water for about 1 minute then allow to drain. Roughly chop the broccoli.
4. 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.

 

Photography by Danielle Abou Karam.

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Cook's Notes

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.