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The preparation:
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Prepare the rice. Check out our rice preparation guide or use your rice cooker.
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Now mix the spicy sesame sauce. Combine the following ingredients: 0.5 tbsp sesame oil, 1 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, 2 tbsp water, 1 pinch salt. Set the sauce aside for now. You will pour it into your Soboro Don later.
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Finely chop the clove of garlic and fry it in a pan. After about 2 minutes, add the ground meat. Add 1 tbsp mirin, 1 tbsp soy sauce and 1 tbsp sugar to the pan.
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Now fry the minced meat until it is cooked through. This will take about 5-6 minutes.
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Crack an egg separately onto a plate and separate the yolk from the white. Only the yolk is needed for this dish.
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Slice half a spring onion into very thin pieces.
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Now serve the cooked rice in a bowl, place the minced meat on top, drizzle with the spring onion, gently place the yolk on top of the minced meat and finish the dish by pouring the sauce over it. Mix everything together and enjoy the delicious Soboro Don.
Table of contents:
Summary
Soboro Don, a delightful variant of the traditional Japanese donburi, features rice topped with seasoned minced meat, offering a delicious main dish option. This recipe allows for customization; if you prefer not to use pork, feel free to substitute it with beef or chicken without altering the accompanying sauce. To enhance your dish, enjoy it with a raw egg yolk, an optional but traditional element when using fresh eggs. For those concerned about safety, using fresh organic eggs is recommended. Tips for separating the yolk from the egg white are included, suggesting an easy method with a plastic bottle for a hassle-free experience. Explore the flavors and create your perfect Soboro Don today!Soboro Don is a variation of the Japanese Donburi. Donburi are dishes with rice and a delicious topping. This dish is made with minced pork and a spicy sauce. If you don't like pork, you can replace it with beef or chicken. The sauce doesn't change. Just try it and find your personal Soboro Don.
Separating the Egg Yolk from the Egg White
Only the raw egg yolk is eaten here. This is safe with fresh eggs. If you still have any doubts, then use fresh organic eggs. Separate the yolk from the white in the classic way in the eggshell or use a squeezable plastic bottle (PET), first pressing the body and holding the opening over the yolk. The suction in the bottle then draws in the yolk. This only draws the yolk in. There are some gadgets that can help you separate the yolk and white, but the plastic bottle is the simplest and cheapest gadget.
Comments
Good evening, I made the Soboro Don today and just like the last dishes I tried from your site, it was really delicious. For my taste, there was a bit too much sugar and soy sauce, but still tasty. Best regards, Marcel
Hello Marcel, thank you very much, we really appreciate it. It's especially motivating for us when blog readers try out our recipes :) Best regards, Ryu from RyuKoch
Hello, I’m Kei. The food was amazing. I love Japanese food!
Hi Kei, very glad that you liked it, hehe :) Keep on cooking! We love it too :) Best regards, Ryusei
Köstliches Donburi! But instead of the raw egg yolk, since I didn't have any fresh ones, I put fried eggs on top, which also worked very well.
Hello Lydia, thank you very much. Yes, that’s a good idea :) Best regards Ryusei Hosono from RyuKoch
We made Soboro Don today, but instead of ground pork, we used ground turkey. But it was incredibly delicious and I was already really full after just half of it. Thank you for the wonderful recipe.
Hi PAndaru, yeah, good idea! Of course, you can always vary the meat or leave it out completely. I also find the Don dishes super delicious with firm tofu :) They just have a slightly different name, but they're all part of the Don family :) Best regards, Matthias
One of the many dishes I've recreated here. I have to say, five pieces of sushi are definitely not enough. Great recipe. Please share more like this :)
Hi Amelia, hihi, thank you so much :) Always keep cooking and enchanting your taste buds. Best wishes, Matthias
Ryu-sensei, thank you very much for this simple and wonderful recipe. Since I only had sweetened rice vinegar, I halved the amount of sugar each time and that was just right. Domo arigato gozaimasu! Tamas
Hi Tamas, very good idea, I'm always happy when our readers adapt and even optimize our recipes :) Keep it up. Best regards, Ryusei
That was really delicious. But I don’t understand why you say to fry the garlic for 2 minutes before adding the ground meat. Garlic burns very quickly and becomes bitter. Luckily I did a test and I was right. I then mixed the raw garlic and the other ingredients that were supposed to go in the pan into the ground meat beforehand and distributed everything evenly. Worked great. Thanks for the recipe Best regards, mARTin
Hi Martin, thanks for the tip, I’ll give it a try. I actually often fry the garlic with oil before adding anything else. Best regards, Matthias
Servus, I just cooked this recipe for myself and my family and it was a big hit! Tamago Kake Gohan had been my favorite for a quick meal until I discovered Soboro Don during my Donburi exploration here on the blog. It beats Tamago by a mile, and the feeling of fullness also lasts much longer. I'm wondering if you can also use Furikake as an extra upgrade to add a bit more kick to the seasoning? In washoku, I think you're not supposed to mix too much, but I'm not sure what tradition says about that? All in all, a fantastic dish!!! Thanks for the recipe =]
Hallo Tom, Thank you very much for your kind comment, we’re happy that you’re finding recipes here that are to your liking! :D To answer your question: You’re welcome to add Furikake as a seasoning. In general, the rule in Washoku is that you can mix when cooking, but at the table, you shouldn’t mix anymore and should enjoy each dish as it is served. I hope this helps you! :) Best regards and continued fun on our blog, Ryusei
The Don was really super delicious and a great start! I want to cook more Asian, especially Japanese, dishes in the future.
Hello Chi, thank you very much for your feedback and we’re happy that you enjoyed this dish so much! Best regards Ryusei Hosono