F&W Top 40: Soboro Donburi (Gingery Ground Beef with Peas over Rice)
Food & Wine Magazine is celebrating it's 40 year anniversary by publishing 40 of their favorite recipes from the past 40 years. I will be trying many of these out and re-posting them for Y'all to enjoy.
This hearty Japanese rice bowl features soboro (finely ground meat simmered in soy sauce, dashi, and sake) served over rice to make a hearty meal. This version by Elizabeth Andoh was chosen by Food & Wine as one of the best 40 recipes from the last 40 years.
Soboro Donburi (Gingery Ground Beef with Peas over Rice)
1 pound 90% lean ground beef
1/3 cup sake
1/4 cup soy sauce
1/4 cup Dashi or water
1 1/2 tablespoon granulated sugar
1/2 cup frozen English peas, thawed
1 tablespoon grated peeled fresh ginger
5 cups hot Cooked Rice
2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced
Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat.
Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.