In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.
“Soboro” (そぼろ) refers to the Japanese technique for cooking ground meat, fish, or eggs into fine, crumbled pieces. Try it on any type of ground protein for an easy rice bowl topper.
Recipe information
Yield
4 Servings
Ingredients
2
8
2
2
1
2
Need to make a substitution?
Preparation
Heat oil in a medium skillet over medium-high. Cook beef, stirring and breaking into small pieces, until browned and nearly cooked through, about 3 minutes. Add sake and cook until evaporated, about 1 minute. Add mirin and soy sauce and cook until pan is almost dry, about 1 minute longer. Add scallions and toss to combine.