Soboro donburi is a Japanese style rice bowl with sweet savory ground beef and fluffy scrambled egg on top. Made with simple ingredients, it is a quick and easy meal that comes together in under 20 minutes.
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What is soboro donburi?
This donburi (rice bowl) is a simple yet comforting Japanese dish. ‘Soboro’ means anything cooked into crumbled pieces, whether it is beef, chicken, or eggs. In this version, ground beef is used for a juicy meaty flavor, along with the egg that is done ever so fluffy.
It is a budget friendly, quick and easy meal that works great for busy weekday nights. Also it is packable, which makes it perfect for lunch boxes or meal prep.
Frying pan or saucepan?
If you have one (or two) available, I highly recommend trying a saucepan to make this recipe!
With the tall sides, it helps to retain the moisture while cooking the beef. It brings a juicy, flavor packed result. As for the egg topping, it comes out more moist and fluffy compared to when using a flat pan.
Secret to fine scrambled egg
Key is to use four chopsticks (yes, two pairs)! They help to separate out the egg evenly while being cooked, creating fine crumbs. They also bring in more air which makes the egg fluffier.
Ingredients For This Recipe
- Cooked rice - Japanese rice, or any kind of rice
- Large eggs
- Sake (rice wine) - dry white wine works as well
- Ground beef - I use 80% lean
- Tamari
- Sugar
- Salt & pepper
Optional toppings:
- Scallion
- Sliced radish
- Toasted sesame
How to make soboro donburi
1. Make the egg topping: Place the eggs, sake and salt in a saucepan and whisk well. Cook over medium heat, whisking constantly. Turn off the heat once the egg is cooked half way, and continue to cook with the remaining heat.
2. Make the beef topping: Place the ground beef, tamari, sugar, sake in another saucepan (or the same pan used for the eggs). Cook over medium heat until the meat is fully done. Adjust the flavor with salt and pepper.
3. Serve: Arrange the cooked egg and beef over rice. Optional: garnish with scallions, sliced radish and sesame.
*See the recipe card below for detailed instructions.
Frequently asked questions
Cooked beef and egg can be stored separately in the fridge for up to 4 days.
The beef can be frozen for up to 2 months. I do not recommend freezing the egg as it changes its texture.
For ready to go meal prep or lunch boxes, simply arrange the beef soboro and egg over rice and keep refrigerated for up to 4 days. Microwave to heat up.
Ground chicken, or ground pork work well for this recipe. You may also use extra firm tofu and smash into crumbles.
More Donburi (Rice Bowl) Recipes
Recipe
Soboro Donburi (Beef and Egg Rice Bowl)
Ingredients
- 4 cups cooked Japanese rice or any type of rice
For the egg topping:
- 4 large eggs
- 2 tablespoons sake (rice wine)
- 2 pinches salt
For the beef topping:
- 1 pound ground beef I use 80% lean
- 3 tablespoons tamari soy sauce
- 1 tablespoon sugar
- 1 tablespoon sake
- Salt and pepper to taste
Optional toppings:
- Chopped scallion
- Sliced radish
- Toasted sesame
Instructions
- For the egg: Place the eggs, sake and salt in a saucepan and whisk well. Cook over medium heat, whisking constantly with four chopsticks. Turn off the heat once the eggs cooks halfway, and continue to cook with the remaining heat.
- For the beef: Place the ground beef, tamari, sugar, sake in another saucepan (or lightly rinsed saucepan from step 1). Cook over medium heat until the meat is fully done. Adjust the flavor with salt and pepper.
- Arrange the cooked egg and beef over rice. Optional: garnish with scallions, sliced radish and sesame.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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