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Japanese Soboro Donburi

Japanese Soboro Donburi

with Jasmine Rice and Peas

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Don't miss out on this tasty Japanese dish. Ground beef flavoured and cooked in dashi over warm rice and topped with wasabi mayo!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteEgg/OeufMustard/MoutardeSeafood/Fruit de MerFish/Poisson

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

56 g

Green Peas

¾ cup

Jasmine Rice

¼ cup

Soy Sauce Mirin Blend

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

5 g

Wasabi Paste

30 g

Ginger

6 g

Garlic

227 g

Cremini Mushrooms

2 unit

Green Onions

¼ cup

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

1 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories950 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate85 g
Sugar5 g
Dietary Fiber5 g
Protein39 g
Cholesterol100 mg
Sodium2570 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Small Bowl
Medium Pot
Measuring Cups
Whisk
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.)