Venison · Rice bowl

Venison spinach soboro bowls

By Wild Food Japan · Updated

Ginger-soy venison mince over rice with blanched spinach and sesame. A 30-minute recipe using lean deer mince.

A little liquid lets you break lean mince into small, even crumbles before it tightens. Keep the spinach separate while cooking the meat, then assemble the bowls with clean utensils.

Jump to recipeLocal ingredients
Serves
2
Prep
10 min
Cook
20 min
Total
30 min

Ingredients

  • Venison mince, 250g
  • Spinach, 200g
  • Cooked rice, 2 bowls
  • Grated ginger, 2 tsp
  • Soy sauce, 1½ tbsp
  • Sake, 2 tbsp
  • Mirin, 1 tbsp
  • Sugar, 1 tsp
  • Water, 80ml
  • Sesame oil, 1 tsp
  • Toasted sesame seeds, 2 tsp

Steps

  1. Thaw the mince in the refrigerator. Wash the spinach, blanch in boiling water for 1 to 2 minutes, cool in clean water, and squeeze dry.
  2. Cut the spinach into 3cm lengths and toss with sesame oil and half the sesame seeds. Set aside away from raw meat.
  3. Put the mince, ginger, soy sauce, sake, mirin, sugar, and water in a cold pan. Stir to loosen the mince, then heat over medium heat.
  4. Simmer for 8 to 10 minutes, stirring and breaking up clumps. Add water if it dries before the meat cooks.
  5. Check several places in the thickest part of the filling with a thermometer. Bring all the mince to at least 75°C and maintain that for at least 1 minute, then reduce excess liquid.
  6. Spoon the mince and spinach onto hot rice using clean utensils. Finish with the remaining sesame seeds.

Cook it through

Wild game needs thorough cooking. These recipes follow MHLW's guidance: at least 75°C at the center for at least one minute. Use a probe in the thickest part, not color or the clock alone. Keep raw meat and its utensils separate from ready-to-eat food. Thaw frozen meat in the refrigerator; freezing is not a substitute for cooking.

MHLW: cooking wild game safely (JA)

Regional produce

Iwate

Prefecture-level pairing. The meat route is Otsuchi; the cited cabbage, spinach, and daikon areas are elsewhere in Iwate. This is not a same-town or same-farm claim.

  • Spinach

    MAFF identifies spinach production areas including the Nishine area around Hachimantai.

    MAFF: Iwate designated vegetable areas

    Blanch, squeeze dry, and dress with sesame for a venison soboro bowl.

    Confirm the harvest window and current stock with the grower or shop.

Open the regional ingredient guideMOMIJI: Otsuchi venison activities

An original editorial recipe by Wild Food Japan, based on established cooking methods. It has not been kitchen-tested by our team. Times are estimates; verify temperature and tenderness. Linked producers have not endorsed the recipe. They sell and fulfill meat orders. Wild Food Japan does not sell the meat.

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