Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad

Name: Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad
Yield: 2 servings
Cuisine: American
Ingredients: 500 grams Ground pork; 1/2 an onion Onion; 1 1/2~ tablespoons Shio-Koji -(if not available, 1/2 tablespoon salt); 1 tbsp Sugar; 3 tbsp Sake; 50 grams Cellophane noodles; 100 grams Peeled shrimp; 1 ◎Julienned cucumbers; 4 cm ◎Julienned carrots; 3 tbsp ◎Chopped green onion; 4 tbsp Shio-koji minced meat; 1 less than 1 teaspoon ★Chili oil; 1 ~1 1/2 tablespoons ★ Fish sauce; 1 tsp ★Sugar; 1 tbsp ★Lime juice (lemon, lime juice); 1 Cilantro

cookpad.japan @cookpad_jp

I remembered the salted 'soboro' craze from several years ago, and decided to make a frozen food version by blanching minced meat (with homemade 'shio-koji') and seasoning it. It's so useful because since it crumbles, you don't have to go through the trouble of thawing it. Use any amount you need right out of the bag.

The mild saltiness of the 'shio-koji' makes the pork meat so delicious There's no excess oil since you boil and strain it once! Plus, you can keep it frozen Since it's a great prepared dish to have on hand, I omitted adding garlic, red chili pepper and lime. Instead, I used store bought seasoning and juice to make it easier to prepare. If you have shiso leaves or celery, add them to the salad ~ For 2 servings. Recipe by kebeibiko

cookpad.japan @cookpad_jp

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Ingredients

2 servings

Shio-koji soboro (an amount that's easy to freeze) - Recipe ID: 1865047
500 gramsGround pork
1/2an onion Onion
11/2~ tablespoons Shio-Koji -(if not available, 1/2 tablespoon salt)
1 tbspSugar
3 tbspSake
Yum Woon Sen
50 gramsCellophane noodles
100 gramsPeeled shrimp
1◎Julienned cucumbers
4 cm◎Julienned carrots
3 tbsp◎Chopped green onion
4 tbspShio-koji minced meat
1less than 1 teaspoon ★Chili oil
1~1 1/2 tablespoons ★ Fish sauce
1 tsp★Sugar
1 tbsp★Lime juice (lemon, lime juice)
1Cilantro

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Steps

1

[Shio-Koji Soboro] Finely chop the onions. Boil plenty of water in a frying pan and add meat. Mix using cooking chopsticks.
2

When the meat is cooked through, strain in a colander and remove moisture. Quickly clean the frying pan with a paper towel.
3

Combine the blanched meat, onion, and seasonings into the frying pan in Step 2. Cook on low-medium heat until the moisture is gone. Place it in a freezer bag once it cools off and freeze.
4

Wait for about 1 hour (after Step 3). Take out the bag from the freezer and crumble the meat apart over the bag. It's easier to take out if you do this.
5

[Yum Woon Sen] Combine ★ ingredients into a bowl. Cut the ◎ vegetables. Remove the shio-koji soboro from the freezer.
6

Boil water in a pot and cook the shrimp over low heat. Using the same water, cook the noodles for 2~3 minutes. Strain using a colander and cut into easy to eat lengths with scissors.
7

While the glass noodles are still warm, combine the ★ ingredients into the bowl in Step 5. Add shrimp, vegetables, soboro and mix. Serve on a plate and top it with as much cilantro as you like.
8

I used this lime juice, which has a lot of pulp. Lime juice is useful when you're trying to make this dish quickly.
9

Chili oil: This is very spicy so if you don't like it spicy, use the milder chunky ra-yu on the right Both have garlic, red chili pepper, and more.
10

I had a lot of recipes using 'Shio-Koji Soboro' so I decided to upload this in detail in 'Shio-Koji Soboro'-.