Protein Swap | Ground Beef Japanese Donburi
with Jasmine Rice & Sunomono Salad
Cooking time
25 minutes
Servings
2/4
Calories
1030 /serving
Once again Japan nails it. One of the most casual meals ever, with perfectly calibrated flavours. Known as soboro donburi, rice bowls are topped with gingery minced meat and edamame. A furikake-spiced cucumber salad is smashing on the side.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g String peas (sugar snap peas or snow peas)
- 20g Ginger
- 3 Cucumbers
- 60ml Rice vinegar
- 60ml Mirin
- 150g Edamame (or green peas)
- 160g Jasmine rice
- 60ml Soy sauce (low sodium)
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Sesame • Soy • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt
Total Fat
37 g
Saturated Fat
13 g
Sodium
1940 mg
Total Carb
110 g
Sugars
18 g
Protein
63 g
Fibre
12 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, peel and grate the ginger.
- Cut the string peas crosswise into thirds.
- Halve the cucumbers lengthwise; smash until slightly flattened. Cut into large chunks.
- Crumble the patties.
Cook the crumbled patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the crumbled patties and cook, breaking up the meat, 3 to 4 min., until beginning to brown.
Make the salad
- Meanwhile, in a medium bowl, combine the cucumbers, ⅓ of the mild furikake, 1 tbsp of the soy sauce, 1 tbsp of the vinegar and 1 tbsp of the mirin (double all for 4 portions).
Make the donburi
- To the pan, add the string peas and remaining mild furikake.
- Cook, stirring often, 2 to 3 min., until beginning to soften.
- Add the edamame and cook, stirring often, 1 to 2 min., until warmed through.
- Add the remaining soy sauce, vinegar and mirin.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the rice between your bowls.
- Top with the donburi and salad. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
