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Photograph of Teriyaki and Ginger Minced Beef Donburi Bowl

Teriyaki and Ginger Minced Beef Donburi Bowl

If you are looking for an incredibly quick and simple supper that is exploding with layers of flavour, this Teriyaki and Ginger Minced Beef Donburi Bowl has got your name on it. Delicious served with rice, I also like to serve a green salad with an Asian salad dressing on the side.

Course light lunch, light supper, Lunch, Supper
Cuisine Based on Japanese
Keyword minced beef, quick suppers, teriyaki sauce
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Susan

Ingredients

For the minced beef:

  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 175g/1 large onion, peeled and finely chopped. I like red onion
  • 6 cloves of garlic, peeled and finely chopped
  • 30g ginger, peeled and finely chopped
  • 750g minced beef, ideally 5% fat (or use pork or chicken)

For the Teriyaki Sauce:

  • 90ml salt reduced soy sauce (I use Kikkoman)
  • 90ml cooking sake
  • 90ml mirin, (a sweet sake used in cooking)
  • 90ml water

To serve:

  • cooked Japanese rice, or your favourite rice
  • sliced spring onion
  • sesame seeds
  • wedges of fresh lime
  • green salad with an Asian dressing (See Recipe Notes)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Finely chop the onion, garlic and ginger. I do this in the food processor.

  3. Heat the oil over a moderate heat and add the vegetables. Cook, stirring form time to time, for 5 minutes, until softened.

  4. As the onion cooks, mix all the ingredients together for the Teriyaki sauce.

  5. Add the minced beef to the pan and brown. This will take around 5 minutes.

  6. Pour in the Teriyaki sauce and cook for around 5 minutes, allowing the sauce to reduce and thicken to cover the meat.

  7. Serve over plain, steamed rice, garnished with sliced spring onions, sesame seeds and wedges of lime. I also like to serve a green salad dressed in an Asian style salad dressing on the side.½

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • food processor
  • large frying pan
  • measuring jug for the Teriyaki sauce

Alternative Recipe 1:

  • 100ml soy sauce – I use Kikkoman, salt reduced
  • 130ml port – I use supermarket port I buy for cooking. You do not need expensive aged port
  • 100ml water
  • 2 tablespoons runny honey

Alternative Recipe 2:

  • 210ml coco cola – full sugar, classic coca cola
  • 90ml soy sauce – I use Kikkoman, salt reduced
  • 30ml water
  • 2 tablespoons runny honey

Asian Salad Dressing:

  • For 4 people:

    • 2 tablespoons olive or ground nut oil
    • 2 tablespoons reduced salt soy sauce
    • 2 tablespoons Japanese rice vinegar
    • 1 tablespoon roasted sesame oil
    • 2 teaspoons honey
    • ½ teaspoon garlic powder or 2 cloves garlic, peeled and crushed
    • ⅛ teaspoon powdered ginger or 8g peeled and grated ginger
    • ⅛ teaspoon chilli flakes OR ½ teaspoon wasabi (optional) 
    • 1 tablespoon roasted sesame seeds (optional)
  • Put all the ingredients in a jam jar, screw on the lid and shake really well.