Sobro Website Recipes
SOBORO BEEF
Try this technique on any type of ground meat for an easy rice bowl topper.
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
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- 1. Heat the oil in a large frying pan or non-stick pan over medium heat. Add the ground chicken to the pan and cook, occasionally stirring with a wooden spoon, until the meat begins to brown.
- 2. Combine the soy sauce, [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine), sake, and sugar in a small bowl or measuring cup. Mix well to dissolve the sugar. Add it to the chicken, and stir to incorporate, breaking up any larger pieces. Add in the ginger, and continue to cook until the liquid is absorbed, about 10–12 minutes. Taste, and adjust seasoning as needed.
- 3. Transfer the chicken to a bowl, and set it aside. Clean the pan and return it to the stove. Heat 2 tablespoons of oil over medium-low heat. When the oil begins to shimmer, add in the egg mixture. Allow the mix to form a skin for 1–2 minutes, then, using chopsticks, scramble the eggs into small pieces.
- 4. Place the cooked rice in serving bowls, then top it with seasoned ground chicken on one side, and scrambled eggs on the other. Arrange the peas down the center and garnish with scallions, if using.
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