Weeknight Donburi

Japanese in origin - simply served over rice.

INGREDIENTS

• 120g dry weight short grain rice

• 300g lean beef mince

• 2 cloves garlic, finely chopped

• 2-3 cm piece ginger, grated

• 1 handful of sprouts

• 2 green onions

• 1 carrot

• 2 tsp olive oil

Sauce:

• 2 Tbsp mirin

• 1 Tbsp miso paste

• 1 Tbsp oyster sauce

• ½ tsp soy sauce

• 1 tsp sesame oil

• 1 tsp cornstarch + 3 Tbsp water

METHOD

1. Rinse rice with water until the water becomes clear. Place rice into a rice cooker with equal parts water and let sit for 15-20mins.

2. Meanwhile prepare sauce ingredients by mixing everything together (keeping the

   cornstarch slurry to one side).

3. Prepare all herb and vegetable ingredients. Finely mincing the white part of the

   spring onion and slicing the green. Julienne the carrots and wash the sprouts

   thoroughly.

4. Turn the rice cooker on and pace a wok over high heat.

5. Once the wok is smoking add 1 tsp of the olive & and the mince. Break the mince

   and cook for 2-3 mins then remove from the wok.

6. Place the wok back over the heat and bring to a smoking point again.

7. Add the remaining olive oil and add the ginger, garlic, and white part of the spring

   onion.

8. Stir fry for 20-30 seconds, being careful not to burn.

9. Add the mince and stir fry for a further 30 seconds.

10. Starting from the outside of the wok, add the sauce around the wok down into the

    mince then stir to combine.

11. Allow to simmer for 20-30 seconds then add the cornstarch slurry to thicken as

    needed (add small bits at a time so you can control the sauce consistency).

12. Divide the rice & the mince between 2 bowls and add the remaining vegetables.

13. Sprinkle over green parts of the spring onion to serve.

Serves Two.

Nutritional Information: per serving

Calories: 545kcal

Protein: 40g

Fat: 13g

Carbohydrate: 65g

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