Soboro rice bowl

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

Example dish, not a plate of our beef. Photo: Example plate, generated for this guide.

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
Brown the beef in a dry skillet on medium, breaking it into small bits.
2
Stir in the soy sauce, sugar, and water. Cook 2 minutes more.
3
Check the beef reaches 160°F.
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