Elizabeth Andoh

This hearty Japanese rice bowl features soboro (finely ground meat simmered in soy sauce, dashi, and sake) served over rice to make a hearty meal. Long before rice bowls were popular, cookbook author and Japanese food expert Elizabeth Andoh taught readers how to make donburi—a casual, working-class dish of meat and vegetables served over rice—as a complete meal. This version features ground beef, peas, and fresh ginger spooned over steamed rice. To simplify the recipe, Andoh suggests using water instead of dashi. In 2018, Food & Wine named this recipe one of our 40 best.