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Japanese Leek & Ground Pork Soboro
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A picture of Japanese Leek & Ground Pork Soboro.

Japanese Leek & Ground Pork Soboro

cookpad.japan
cookpad.japan @cookpad_jp

I wanted to eat something with meat and miso flavours like zhajiangmian!
It has a really light miso and meat flavour.
I just made it on the fly and it worked quite well.
Give it a try for lunch.

I used Japanese leeks because they don't sweat out water like onions do.

Unfortunately I live in a place that doesn't make good miso, so I just used normal awase miso.

The meat I used is 100% pork, which I personally find better than a beef-pork blend. Recipe by Shijimi24

I wanted to eat something with meat and miso flavours like zhajiangmian!
It has a really light miso and meat flavour.
I just made it on the fly and it worked quite well.
Give it a try for lunch.

I used Japanese leeks because they don't sweat out water like onions do.

Unfortunately I live in a place that doesn't make good miso, so I just used normal awase miso.

The meat I used is 100% pork, which I personally find better than a beef-pork blend. Recipe by Shijimi24

Read more

Japanese Leek & Ground Pork Soboro

cookpad.japan
cookpad.japan @cookpad_jp

I wanted to eat something with meat and miso flavours like zhajiangmian!
It has a really light miso and meat flavour.
I just made it on the fly and it worked quite well.
Give it a try for lunch.

I used Japanese leeks because they don't sweat out water like onions do.

Unfortunately I live in a place that doesn't make good miso, so I just used normal awase miso.

The meat I used is 100% pork, which I personally find better than a beef-pork blend. Recipe by Shijimi24

I wanted to eat something with meat and miso flavours like zhajiangmian!
It has a really light miso and meat flavour.
I just made it on the fly and it worked quite well.
Give it a try for lunch.

I used Japanese leeks because they don't sweat out water like onions do.

Unfortunately I live in a place that doesn't make good miso, so I just used normal awase miso.

The meat I used is 100% pork, which I personally find better than a beef-pork blend. Recipe by Shijimi24

Read more
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Ingredients

2 servings
  • 100 gramsGround pork
  • 10cm Japanese leek
  • 1 tbspof each Miso, soy sauce, mirin, sugar
  • 1 tsp★ Extra soy sauce (if packing in your bento)
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Steps

  1. 1

    Cook the meat without oil in a frying pan on medium heat. Once the meat is crumbly, wipe the rendered oil.

    A picture of step 1 of Japanese Leek & Ground Pork Soboro.
  2. 2

    Add the finely chopped Japanese leek with the seasonings and mix everything together on low-medium heat. Evaporate any excess moisture.

    A picture of step 2 of Japanese Leek & Ground Pork Soboro.
  3. 3

    Once the Japanese leek is cooked through, it's done. Serve hot over a bowlful of rice.

    A picture of step 3 of Japanese Leek & Ground Pork Soboro.
  4. 4

    Use this miso soboro in "Tofu & Meat Miso Cheese Bake".

    A picture of step 4 of Japanese Leek & Ground Pork Soboro.
  5. 5

    The fat in the meat will clump together, so serve this sandwiched between rice for even distribution in your bento, but I recommend eating the soboro hot!

    A picture of step 5 of Japanese Leek & Ground Pork Soboro.
  6. 6

    "Canned Mackerel Soboro".

    A picture of step 6 of Japanese Leek & Ground Pork Soboro.
  7. 7

    Miso-flavoured soboro.

    https://cookpad.wasmer.app/us/recipes/147065-miso-egg-soboro-for-your-bento-and-onigiri

    A picture of step 7 of Japanese Leek & Ground Pork Soboro.
    Miso Egg Soboro for your Bento and Onigiri

Linked Recipes

Miso Egg Soboro for your Bento and Onigiri

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cookpad.japan
cookpad.japan @cookpad_jp
on April 06, 2014 13:10

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

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Keywords

Leek Ground Pork Miso Soy

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