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

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 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 made this for my elderly mother, who doesn't like meat.Be sure to cook it patiently to evaporate the moisture. This is especially important at the beginning. If the heat is too strong the tofu will splatter, so pay attention!If you let too much moisture evaporate though, the crumbles will become dry and mealy. If you turn the heat off too early, it will be soggy. Just stop cooking when it reaches the crumbly soboro stage.The heat level and judging when to stop cooking are very important! Recipe by hina

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.

I saw some cute little round new potatoes, so I wondered what was the best way to cook them - and came up with this recipe.No hints to speak of. Recipe by SYNDY

This is for my children who love soboro!!Usually, they like sweet soboro, but sometimes I make it with miso.Make sure to tilt the plate to drain the excess oil.-The flavoring is very strong, so you can eat a little bit with a big serving of rice.-Mix the soboro into mashed potatoes to make croquettes. Wrap in shredded cabbage to make spring rolls. You can serve this soboro in so many ways. Recipe by *koro mama *

[65 reports] A soboro bowl made with ground meat and a secret ingredient: yakiniku sauce, which pairs perfectly with rice. Packed with vegetables! Also great for bento boxes.The origin of this recipeI wanted to make a soboro bowl using ground meat and yakiniku sauce. The flavor soaks in well and goes great with rice. Make a big batch and store it for convenience!Recipe blog updated daily♪ Anna's Kitchen in Germany http://ameblo.jp/anna-cooking

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 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

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

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