Punta Wagyu Ranch
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Soboro rice bowl

A little soy and sugar is enough. The beef is already sweet.

Example rice bowl topped with crumbled cooked ground beef
Example dish, not a plate of our beef. Photo: Example plate, generated for this guide.

Heat

Medium

Time

About 15 minutes

Skip this

Do not drown it in sauce.

Unlike supermarket beef

  • Unlike supermarket beef, break it up fine and do not add oil.

Before you start

  • A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
  • Take it out 20 to 30 minutes before you cook.

Tools: Skillet, Instant-read thermometer.

What you need

  • 1 lb ground beef
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons water
  • Cooked rice

Steps

  1. 1

    Brown the beef in a dry skillet on medium, breaking it into small bits.

  2. 2

    Stir in the soy sauce, sugar, and water. Cook 2 minutes more.

  3. 3

    Check the beef reaches 160°F.

  4. 4

    Spoon it over hot rice.

Temperature

USDA safe temperature: 160°F. Use a thermometer. Color is not a test.

In Japan / at home

In Japan, Soboro: the name means meat cooked into fine, loose crumbles. It goes straight onto rice, into sushi, or into a packed lunch box.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. Mirin is optional. A pinch of sugar does the same job and is in any grocery store.

Serve it withRice, Sliced cucumber

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

Feeds1 lb feeds 4. Use 2 packs for 8.

Dry pan, keep the fat

Supermarket beef: add oil, then drain the pan.

This beef: no oil. Leave the rendered fat in the pan.

Skip: A heavy barbecue sauce · Added oil

Sources: USDA food safety, Wikipedia