I was looking through a friends cookbook (the adventures of fat rice) and the recipe for minchi caught my eye. I really love the texture of ground or minced meat dishes over rice, whether saucy or no, or served with noodles. These often keep really well for leftovers.
My favorites to cook are probably the Thai mince stir fry with basil, pad krapow, and mapo tofu. I never really see the proper holy basil the Thai dish calls for and use regular Thai basil instead, and I know that mapo tofu is really about the tofu but I always add more meat. I’ve tried Taiwanese lu rou fan once at home, and loved it and wish there was more Taiwanese food in SF, and now I’m curious about Macanese minchi, which I’m sure I love, without actually having, uh, tried it! Again, any Macanese food in SFBA?
Also the first time I ever had Japanese nikujaga, it was made with minced rather than thinly sliced meat, and probably had more meat to potato than usually served in Japan.
What are some other fabulous ways minced or ground meat is served up? I’m mostly interested in east Asian dishes but by no means exclusively. Or or any of you feel like sharing your tips for the dishes I’ve already mentioned or preferences (beef vs pork, for example) that wold be great, too. What do you do with ground meat?