This is an ingredient that I always have to hand.If using oil-free tuna, first add a little of your favorite kind of oil to the frying pan before cooking the tuna.You can also make it without oil, but it may be a bit dry.When you first make it, season it lightly. Recipe by Izumiuna

This is one of my go-to recipes. Whenever my mother went out at night, she left this for dinner... it's no exaggeration to say that I grew up eating this.I didn't add mayonnaise before. It taste richer if you add it, but you can leave it out if you prefer! It's a very hearty rice dish, so you only need to make a vegetable soup for a satisfying meal! For a 20 cm [7.9 in] diameter cake mold worth. Recipe by orange*

I really like user "Takuchi"'s tuna soboro, so I came up with a way of using it in a snack.I used user "Takuchi"'s tuna soboro recipe. If your kids don't like shiso leaf, you can use cheese instead. It's still very tasty. Recipe by Blue-Island

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over.You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo

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

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

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

I made this recipe to use up tofu that was nearing its expiry date.Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate.I personally prefer firm tofu!Adding ginger enhanced the flavour and it was delicious.This dish can also keep in the fridge. Recipe by honey19

In my house we make ground meat soboro frequently. I wanted to make a healthier version of this.When you are draining the tofu, be sure to mash it up as well.That way you can get rid of more moisture.When you are stir frying the tofu, be sure to cook it till the liquid evaporates.The more finely you crumble the tofu, the more it'll resemble soboro. Recipe by 244gau!

The tofu becomes somewhat like a meat texture. I figured if I can make tofu hamburgers or tofu tsukunes (patties), why not make tofu soboro? So I decided to make it with the combined seasonings for chicken soboro I usually use, and it was so delicious!Good for those who are on a diet, like me? So I have been making this a lot.At first, cook the tofu on medium heat, but it might start to spatter and burn, so gradually lower the heat.After pouring in the seasoning, let it sit for a while to soak in the flavor and create the crumbly texture. Recipe by Marinko

I wanted to make something low in calories, so I looked at a bunch of different recipes and decided to post this one!100 g is only 72 calories!! It's healthy and delicious!! Try not to mince the tofu too much. Recipe by Ricky

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