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

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 used the leftover ingredients from sesame seed dressing to make this, and decided to upload it.You should use the green portion of the leeks. Recipe by Rurina

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

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

You can freeze this. Because it has strong seasoning, it goes great with rice.Make sure you turn the heat on after you have added all the ingredients. This will ensure you end up with crumbly chicken soboro. Recipe by FarmersK

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 basic soboro that my family has made for a long time . You add it to omelettes, put it on rice, and be creative. It really livens up a bento.The ginger is what really makes this soboro, so please try and use it. You can also use ginger juice. Make sure to let it thoroughly cool and before freezing! Recipe by YUZUMAMAN

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 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

I wanted to come up with an easy recipe that took advantage of the depth of flavor and richness of oyster sauce.I used half a pack of shimeji mushrooms, a small pack of enoki mushrooms and 2 small king oyster (eringi) mushrooms this time. You can also use shiitake mushrooms, maitake mushrooms or whatever combination of mushrooms you like. Try to use at least 2 different kinds to enjoy their different tastes and textures.Adjust the amoung of doubanjiang to your taste. For 4 servings. Recipe by caramel-cookie