Easy ★ Ground Meat Soboro Bowl with Yakiniku Sauce

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

This recipe came to me while I was looking at yakiniku sauce. I thought I could deliciously make a bolognese with yakiniku sauce so I made it happen.Use sugar to adjust the bitterness of the tomatoes. If you add vegetable oil while boiling the pasta, it keeps them from sticking together and is easy to eat. This is optional. This has a strong flavor, so be careful not to add too much salt and pepper. Recipe by Necchan

I love eating this with rice wrapped up in lettuce or steamed cabbage. It's got such a strong taste that it's delicious when cold and great for a bento.Season the meat before stir-frying, then cook. Add the sesame oil last to retain the fragrance. If you make this with finely ground meat, it will become more filling. Recipe by Heartful Kitchen Rei

I like sliced and crispy-fried lotus roots.By adding the meat I made an easy rice bowl.Use very little sesame oil (because the pork belly releases a lot of fat).You can use doubanjiang paste instead of gochujang paste or use only yakiniku sauce. Recipe by bobitin

I often use frozen udon noodles to cook up my lunches, but I don't want to do extra dishes and don't want to use gas... so I always them cook in a microwave.This is an indulgent lunch with pork. I sometimes cook this dish without meat.It's still delicious without it.If you are not using meat, slightly reduce the amount of sauce. For 1 serving. Recipe by *Anna*

I tried to recreate a dish from a pasta restaurant I used to frequent when I was working. I wonder if they still have it? It's a pasta restaurant near Kamiyacho Station on the Tokyo Metro.You could replace the soy sauce with this Shiso Garlic Soy Sauce. In that case, omit the garlic. Use whatever vegetables you like! But do include cucumber, tomato and lettuce. They really go well with the meat and sauce. For 3-4 servings. Recipe by Yukirinrin

My older sister taught me a delicious bibimbap recipe, which I rearranged a bit for this version.Use any kind of meat you like!You can add some shredded carrot if you like (flavored in the same way as the bean sprouts).I prefer the rice to be on the firmer side for this. For 2 servings. Recipe by Rion

There are many recipes for Yakiniku dipping sauces around. This one is based on the recipe at Just One Cookbook, but I've simplified it by using dashi powder instead of needing to steep it in katsuobushi for a whole night. I've also used Korean ssamjang paste, which is normally used as part of the dip for samgyeupsal. 🇯🇵🥩🐄🔥🇰🇷

The weather was getting cool, so I wanted to have a dish with thick an-sauce.I combined healthy tofu with the ground meat that I love to make a warming recipe.-Please adjust the amount of grated ginger to your taste.-Silken tofu is smoother and softer than firm tofu. You can also use tofu meant for hot pots and simmered dishes.-You can also use ground pork, which has lots of umami and is delicious. For 2-3 servings. Recipe by Komomomomo

I wanted to make a Korean-type dish so I added gochujiang.Try with any vegetables that you'd like. Recipe by Dih mama

The seasoning is strong enough that it tastes good even when cold.The origin of this recipe: I recreated it after enjoying it at my wife's family home.

I wanted to make a hearty dish using daikon radish.You can wrap raw daikon radish, but if you microwave it beforehand it will cook up faster in the frying pan. For 2 servings. Recipe by Minaichigo

I liked the green onion topping served at a yakiniku restuarant, so I tried copying it. I make it with the white part of a Japanese leek sometimes too.Buy a block of pork belly and cut it into 5 mm thick slices. I think it's most tasty this way. Recipe by FarmersK

I often cook this turnip dish at my house.Turnip cooks through quickly.If the turnip becomes too soft, it falls apart, so be careful.When you are thickening the sauce, if you're worried about the turnip falling apart, transfer it to a plate first, and thicken the sauce, then pour over the turnip. Recipe by *Anna*

When I owned a restaurant, this was my precious all-purpose secret sauce. The original recipe made a large amount and took a few months to age. But I adapted the recipe for quicker use at home. It's a great all-purpose sauce for yakiniku, stir-fry or any kinds of dishes you like.You don't have to sterilize the jar by boiling it if the jar is clean and there's no moisture left in it. But if you prefer to sterilize it, use alcohol to do so!Heating this sauce will destroy the fragrance and flavour. It's better to keep the alcohol from the sake and mirin, so that the sauce is fragrant and can be preserved well. Don't forget to add the fruit. Recipe by Heartful Kitchen Rei

I tried recreating a delicious dish I had at a restaurant.-You can replace the shimeji mushrooms with maitake or king oyster mushrooms.-Take care not to boil down the sauce too much.-The seasoning for the chicken soboro is kept on the lighter side, taking into account the sodium that's included in the sauce. Recipe by Koutarochan

I had mizuna in my fridge! I remembered a recipe I had seen in a magazine some time ago and made my own version!If you like a strong sauce taste, double the amount of ◎ ingredients. For 4 servings. Recipe by Chisora

I created this recipe because I wanted to make a recipe with low sodium!The flavour of butter, the great fragrance of sauteed onion, ginger, as well as the umami from the ground meat make this dish delicious even without salt. Recipe by kanappe29

A copy-cat recipe from a bottled yakiniku sauce.You can easily change the taste with shichimi sauce.My kids don't like spicy food, so I used just a bit. But for adults, you can use a good amount. Recipe by Hokkori-no

According to my grandmother, when she used to run her yakiniku restaurant her sauce became famous, and big food manufacturers asked her several times to sell them her recipe...I'm not sure if that story was true. Whenever I serve this sauce to my friends, they ask "Wow! Where is this sauce from?" and that makes me proud.Commercial yakiniku sauce is surprisingly high in calories. I use artificial sweetener instead of sugar. This sauce is great for people following a low-carb or sugar restricted diet. You can omit the mirin and sake, but try to use a low-sugar sake. For a yakiniku (grilled meat/barbeque) party with 4 people. Recipe by Marie

Chicken soboro is a classic budget-friendly dish.I did not use any mirin because the ginger jam provides sweetness from the apples.Since this soboro contains a lot of okara, and it spreads out on the rice, even though I used a small amount of chicken, my husband did not notice it. Recipe by Ringo Ringo

This dish is quick and easy because you just stir-fry the vegetables and meat together and season them all at once! It's delicious and creamy when mixed with egg yolk or a soft-boiled egg.The origin of this recipeI wanted to enjoy bibimbap easily.

Anyone can make this easy beef soboro without fail. It's quite expensive to buy, so homemade is recommended.The origin of this recipeAs a chef, I am introducing professional techniques that can be easily recreated at home.

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

I have always loved my grandmother's pork soboro and have gotten so used to that flavor since childhood. So now I make my family's soboro seasoned in the same way.It's perfect for bentos!It's best to add the flavoring ingredients before the ground meat has been completely cooked!If you cook for too long, the meat will toughen, so be careful.Since there is also egg added in, the flavor is on the thick side. Recipe by Ryonchi

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

This is a home cooking staple. I've written it down for my daughter as well myself.When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly....The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end.The chicken soboro will be moister and deeper in flavor if you use thigh meat. For 4 servings. Recipe by kazz72