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

Perfect for a meat soboro rice bowl! The sweet flavor makes it irresistible with rice. You can use beef, pork, or a mix of both. This recipe recreates my mother's soboro seasoning! It was well-received, so I wrote it down to remember. It's delicious with both beef and pork soboro.

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 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

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 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

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

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 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

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

The flavoring of the mixture came out rather strong one time so I turned it into a donburi (rice bowl) by serving it on top of rice. I don't know why, but guys go crazy about donburi.Please adjust the amount of katakuriko dissolved in water to make the sauce as thick as you like. I use 1 tablespoon of katakuriko dissolved in 2 tablespoons of water.This is quite robustly flavored since it's adjusted for people who like eating a lot of rice. If you want to serve this with less rice, you may want to adjust the seasoning to make the flavoring lighter. For 4 to 5 servings. Recipe by Pukuttopukumaru