Shio-koji Soboro

Name: Shio-koji Soboro
Yield: 3 servings
Cuisine: American
Ingredients: 500 grams Ground meat (pork, mixed, chicken - your choice); 1/4 Onion; 2 tbsp Shio Koji; 1 tbsp Sugar; 2 tbsp Sake

cookpad.japan @cookpad_jp

I recalled a time when salted soboro was really trending. How long ago was that? When I made this soboro with shio-koji, the meat turned out so soft.

If you don't cook down until the liquid evaporates, it won't become crumbly when frozen, so make sure to cook it long enough. It should be done once the meat becomes fluffy. Don't forget to remove it from the freezer an hour later to break it apart. Recipe by kebeibiko

I recalled a time when salted soboro was really trending. How long ago was that? When I made this soboro with shio-koji, the meat turned out so soft.

cookpad.japan @cookpad_jp

I recalled a time when salted soboro was really trending. How long ago was that? When I made this soboro with shio-koji, the meat turned out so soft.

Saved

Ingredients

3 servings

500 gramsGround meat (pork, mixed, chicken - your choice)
1/4Onion
2 tbspShio Koji
1 tbspSugar
2 tbspSake

Saved

Steps

1

Mince the onion. Boil a good amount of water in a frying pan and stir in the ground meat.
2

When the water comes to a boil again and the meat has cooked through, drain the meat. Wipe the frying pan clean with a paper towel.
3

Return the cooked meat to the frying pan along with the onion and all of the other ingredients. Boil down the liquid on medium-low heat. (The shio-koji burns easily, so if you're worried, cook on low).
4

After about 7-8 minutes, the meat will become light and fluffy. When the meat becomes crumbly and the liquid cooks down, I think you'll understand when I say that it becomes "light."
5

Once it has cooled, place in a storage bag (medium sized) and store in the freezer for 1 hour. Temporarily remove from the freezer and rub the soboro from the outside of the bag to break it apart, and then return to the freezer for storage.
6

If you open the bag, it will be easier to crumble. Just take out whatever portion you need, and since it's so crumbly, you can use it frozen.
7

Here are the recipes where I use this "Shio-koji Soboro."
8

Italian Croquette with Shio Koji Soboro & Ricotta Cheeseand Croquettes Wrapped in Rice Paper
https://cookpad.wasmer.app/us/recipes/146082-shio-koji-soboro-and-ricotta-cheese-italian-croquette
https://cookpad.wasmer.app/us/recipes/145609-shio-koji-soboro-croquettes-wrapped-in-rice-paper

Shio-Koji Soboro and Ricotta Cheese Italian Croquette
9

Shepard's Pie Style Mashed Potato Gratinand Baked Eggs Just Like Quicheare delicious too.
https://cookpad.wasmer.app/us/recipes/153270-shepherds-pie-style-mashed-potato-gratin
https://cookpad.wasmer.app/us/recipes/145596-quiche-like-fluffy-omelette

Shepherd's Pie-style Mashed Potato Gratin
10

Quick Ga Pao with Shio Kojiand Ground Meat & Cheese Cream Pastaare also great options.
https://cookpad.wasmer.app/us/recipes/152809-quick-spicy-ground-beef-with-holy-basil-and-shio-koji-soboro
https://cookpad.wasmer.app/us/recipes/146147-minced-meat-cheese-cream-pasta

Quick Spicy Ground Beef with Holy Basil and Shio-koji Soboro