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Soboro Donburi (Gingery Miyazakigyu Wagyu Ground Beef Over Rice)
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting the recipe.
PREPARING THE RICE
Heat the water in a sauce pot over medium-high heat.
Once the water is boiling, add in the kosher salt and jasmine rice. Stir.
Get the pot up to a simmer again, and then reduce the temperature to low.
Cover the pot with a lid.
Cook for 20 minutes on low heat or until all of the water is absorbed.
PREPARING THE MIYAZAKIGYU WAGYU GROUND BEEF
Heat a large wok over high heat.
Add in the grapeseed oil and sesame oil.
Once the oil is slightly smoking, add in the Miyazakigyu Wagyu ground beef in small pieces. Let it brown.
Use a wooden spoon to break up the beef into smaller pieces.
Once the beef has browned, add in the diced onions, minced garlic, and minced ginger. Stir with a wooden spoon, and cook until the onions start to soften.
In a small bowl, mix together the soy sauce, sake, dashi, and brown sugar. Add this mixture to the wok.
Cook for 3 minutes until the sauce has reduced a little.
Fold in the English peas.
Divide the rice between bowls.
Place the soboro donburi (Wagyu beef mixture) on top of the rice.
Top with strips of Japanese pickled ginger.
Serve, and enjoy!
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