Multi-Purpose Salted Corn Soboro with Koya Dofu
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
If you have a fresh corn on the cob, either boil it or wrap it and microwave for 4 minutes. Scrape off the kernels. If you are using canned corn, drain the liquid.
- 2
Squeeze out the rehydrated koya dofu very well, and chop it up finely. This is easy in a food processor.
- 3
Heat oil and garlic in a pan over medium heat. When the garlic is fragrant, add the ground meat, salt and pepper, and cook until the meat is crumbly.
- 4
Add the onion, koya dofu, and corn in that order, stir frying between additions. When everything is evenly coated in oil, add the remaining seasonings, stir fry over medium heat and it's done!
- 5
You can store this in the refrigerator for 3 days. Top on a bowl of rice, in a pilaf, or to fill tortillas.
- 6
You can mix it with rice and make onigiri rice balls. It might be better not to add garlic if you're using the soboro for bentos. Adding parsley to counter-act the garlic odor.
- 7
Mix with pasta. The fragrance of the rosemary is great! If your children don't like herbs, you can omit.
- 8
Fill an omelette. It goes really well with egg. This omelette doesn't need ketchup on it.
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