I'm a little satisfied as it turned out almost looking like "chicken soboro" but this is just a replacement..I would be happy if you could use this for various dishes to help you go on a diet.Move fast once you add the egg. Turn off the heat immediately once egg combines with okara. You get a better texture by adding the green onion. You can also add sugar if you like. Recipe by Erisamurai

This is a family favorite. It's also good with somen noodles.Meat Miso Udon; Handy to Stock in the Refrigerator Meat Miso- This is a meat miso made using tianmianjiang.This is a simple meat soboro recipe. Try adding red chili peppers or doubanjiang if you'd like. It's nice just with ginger. It's also delicious if you use minced rakkyo pickles instead of the ginger and garlic. Adjust the amount of soy sauce according to taste. Recipe by Yuuyuu0221

Our canteen lady used to make this very often when I lived in company housing.The soboro was sandwiched with rice so it was very satisfying.I don't use any oil with this dish, so use a non-stick frying pan.Use 2 pairs of chopsticks to stir the egg mixture. The bigger the gaps between the chopsticks are, the larger the soboro grains become. Recipe by Shijimi24

I have always loved my grandmother's pork soboro and have gotten so used to that flavor since childhood. So now I make my family's soboro seasoned in the same way.It's perfect for bentos!It's best to add the flavoring ingredients before the ground meat has been completely cooked!If you cook for too long, the meat will toughen, so be careful.Since there is also egg added in, the flavor is on the thick side. Recipe by Ryonchi

Lightly flavoured chicken soboro is good, but we've eaten beef soboro in my family for a long time. Season it well, and top on the rice. It's great for a tri-coloured rice bowl!I uploaded this recipe to so it would be easy for me to remember how to recreate my favorite sweet and salty flavour.If you mix the ingredients before cooking, it will become crumbly instead of being lumpy. Recipe by Makima kitchen

I bought a lot of ground pork while it was cheap, and it is convenient if you cook it with seasoning and store it in the fridge, so I made a lightly-flavored pork soboro.If you mix in the sake thoroughly with the meat before frying, then it produces a fine Soboro dish. Recipe by chieko333

I wanted to eat delicious defrosted, frozen tofu. ♬After you have frozen tofu for three days, let it defrost for two days in the fridge, and be sure to drain it properly. ♪ The tip to making this delicious is to properly drain it. (^^) Recipe by Marble ichigo

There was a period where I was really into soboro bento. I often bought it. But that gets expensive, so I started making it myself.After you mix it well together, just make sure it doesn't burn and stir occasionally. You can also cook the minced meat first, wipe excess oil with a paper towel, then add the sauce. This makes a healthier version. Recipe by *3103*

I made this for my elderly mother, who doesn't like meat.Be sure to cook it patiently to evaporate the moisture. This is especially important at the beginning. If the heat is too strong the tofu will splatter, so pay attention!If you let too much moisture evaporate though, the crumbles will become dry and mealy. If you turn the heat off too early, it will be soggy. Just stop cooking when it reaches the crumbly soboro stage.The heat level and judging when to stop cooking are very important! Recipe by hina

My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly.I don't really have any hints but as for the ground meat, you can use either chicken or pork. You can sub shimeji mushrooms for the shiitake and they are delicious.In the version with the edamame, it's great when topped at the end with a beaten egg. Recipe by Rinario

I remember this recipe was once introduced in a TV show, but I didn't write down the ingredients and instructions. So I adapted into my taste. Recipe by yamita

When I used a food processor to mince tuna trimmings, it was easy to separate the sinews from the meat. I used the minced trimmings to make soboro rice bowl and my children loved it. Since then, this has been a family favorite.Tuna trimmings tend to be dry without any fat, so I made it moist with some mayonnaise. If not serving this immediately, omit the mayonnaise and squirt it on before serving. Adding 1 teaspoon of miso to the mayonnaise also gives it flavour. Recipe by miyuki12