Japanese Soboro Donburi
with Jasmine Rice and Peas
Don't miss out on this tasty Japanese dish. Ground beef flavoured and cooked in dashi over warm rice and topped with wasabi mayo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
56 g
Green Peas
¾ cup
Jasmine Rice
¼ cup
Soy Sauce Mirin Blend
(Contains Soy, Sulphites, Wheat)
5 g
Wasabi Paste
30 g
Ginger
6 g
Garlic
227 g
Cremini Mushrooms
2 unit
Green Onion
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/3 cups water (2 1/2 cups for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, peel, then mince ginger. Thinly slice green onions. Quarter the mushrooms. Peel, then mince or grate the garlic. Stir together the mayo and wasabi paste in a small bowl. Set aside.
Add rice to the pot of boiling water. Reduce the heat to low. Cook, still covered, until rice is tender and water is absorbed, 12-14 min. While rice cooks, add garlic, ginger, cornstarch, mirin-soy, fish sauce and 1/2 cup water (dbl for 4 ppl) to a medium bowl. Whisk to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Transfer the cooked beef to the bowl with sauce.
Add another 1 tbsp oil (dbl for 4 ppl) to the same pan, then mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Add beef, sauce and peas. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls and top with beef mixture. Dollop over wasabi mayo. Sprinkle over remaining green onions.
If desired, in Step 4, while mushrooms cook, heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl pan, until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg white is set 2-3 min. (NOTE: The yolk will still be runny! If preferred, pan-fry eggs using 1 tbsp oil — instead of butter.)
