Soboro Don: Japanese rice bowl with minced meat and poached egg

It is known by now that Japanese cuisine offers much more than sushi. Fortunately, Japanese home cooking is also becoming more popular in this country. Soboro Don – rice with minced meat and poached egg – proves that it is not difficult to prepare. You’ll find out in this recipe how easy it is, but it still packs an incredible amount of flavor.

With Soboro Don you don’t need to bother peeling and chopping, because here we don’t need to use onion or garlic. However, doing without it doesn’t take away from the flavor. Thanks to the sake, mirin and soy sauces, a lot of aroma is added to the meat. By the way, all three sauces are part of the repertoire of Japanese ingredients – you can find more essential ingredients for Japanese food in our shopping list.

For the wow effect, we poach an egg, as the yolk gently melts on top of the minced meat. If you don’t want/can’t/etc. poach an egg, you can also prepare an omelet; most people do.

After Cooking Before Cooking: If you’ve enjoyed Japanese cuisine and want to give your cooking skills some steam, we have more recipes for you to try after Soboro Don. So don’t be shy and give it a try:

A bowl of Soboro Don on a bamboo mat next to the steak


Soboro Don: Japanese rice bowl with minced meat and poached egg


OG Bowl: Soboro Don.

the preparation

  1. Cook rice according to package directions. Put in a pot of water later to poach the two eggs.

  2. Heat a pan with a little flavorless oil over medium-high heat. Fry the ground beef in it. Add the soy and oyster sauces, sake, mirin and sugar and cook on high until the liquid evaporates. At the same time, poach the two eggs.

  3. Once the liquid has evaporated, remove the pan from the heat. Serve everything on a plate and garnish with chopped onions and sesame seeds. Finish it!

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