My onions were so soft that I wanted to eat the whole thing.You can use any kind of dashi you like. Even dashi made from granules or dashi soy sauce would be fine. Recipe by Punyonpen

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*

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

I remember this recipe was once introduced in a TV show, but I didn't write down the ingredients and instructions. So I adapted into my taste. Recipe by yamita

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 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

Instead of the usual three components, I decided to make 4 instead to make this more colourful. Really easy since very little food prep or chopping required :) I added seaweed shreds to the rice before layering on the various ingredients.#prepandpack

I love the combination of corn and ground meat, so I wanted to vary it in many ways.Squeeze out the koya dofu very well. If you shred it up before chopping it finely, it will be faster.Please adjust the seasonings to taste. If you keep it salt-based, it's easy to vary later. Recipe by pogue

My mom makes ground meat onigiri, but it's crumbly and always breaks apart while I eat. So, I thought if I wrapped it up in egg, it would make an easy-to-eat sandwich.Once you get the hang of it, it's really easy. Recipe by lunatomo

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

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v