Orange Marmalade From Spain
This hearty Japanese rice bowl features soboro (finely ground meat simmered in soy sauce, dashi, and sake) served over rice to make a satisfying meal. Long before rice bowls were popular in the U.S.
INGREDIENT :
- 1 pound 90% lean ground beef
- 1/3 cup sake
- 1/4 cup soy sauce
- 1/4 cup dashi or water
- 1 1/2 tablespoon granulated sugar
- 1/2 cup frozen English peas, thawed
- 1 tablespoon grated peeled fresh ginger
- 5 cups hot cooked rice
- 2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced
RECIPE DIRECTION :
- Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat.
- Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.
