Entree: Japan – そぼろ丼 ➤ Soboro-don (Minced beef and scrambled egg rice bowl)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 15 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) ground beef
- 4 large brown eggs, approx. 7 oz (200 g) total
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 0.2 oz (5 g))
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) sake (optional)
- 4 cups (960 ml) cooked white rice
- 1 tbsp (15 g) butter (for eggs)
- 1 tsp (5 g) salt (for eggs)

Show original ingredient measurements

- 12 oz (340 g) ground beef
- 4 large brown eggs, approx. 7 oz (200 g) total
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 0.2 oz / 5 g)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) sake (optional)
- 4 cups (960 ml) cooked white rice
- 1 tbsp (15 g) butter (for eggs)
- 1 tsp (5 g) salt (for eggs)

Instructions

1. Heat oil in a skillet over medium heat; add chopped onion and garlic and sauté until translucent, about 3–4 minutes. Add ground beef and cook until no longer pink, breaking up lumps.
2. Stir in soy sauce, mirin, sugar, and sake if using; simmer until liquid is reduced and beef is glossy, about 4–5 minutes. Remove and keep warm.
3. Whisk eggs with salt. Melt butter in a nonstick pan over low-medium heat and cook eggs gently, stirring to make soft, fluffy scrambled eggs; remove while still slightly moist.
4. Divide cooked rice among four bowls, top each with a portion of the minced beef and a portion of scrambled eggs. Serve warm.