Japanese Leek & Ground Pork Soboro
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
Japanese Leek & Ground Pork Soboro
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
Open in Cookpad AppSteps
- 1
Cook the meat without oil in a frying pan on medium heat. Once the meat is crumbly, wipe the rendered oil.
- 2
Add the finely chopped Japanese leek with the seasonings and mix everything together on low-medium heat. Evaporate any excess moisture.
- 3
Once the Japanese leek is cooked through, it's done. Serve hot over a bowlful of rice.
- 4
Use this miso soboro in "Tofu & Meat Miso Cheese Bake".
- 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!
- 6
"Canned Mackerel Soboro".
- 7
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