You can make fried croquettes with the ingredients you will always have at home. This is a quick way, but it's great since the croquettes never burst.It is a quite fun to squeeze the potatoes with your hand. It is also quick. Keep the shio-koji soboro in your freezer to make different dishes. Which do you use, Japanese-style Worcestershire sauce or soy sauce for a dipping sauce? Please try sweet chilli sauce for this. Recipe by kebeibiko

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.

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

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

I made this sweet and savory soboro-rice to increase my appetite and to combat summer fatigue.I created a gentle and sweet flavour using hon-mirin. Recipe by ochikeron

I added vegetables to my 2 colour soboro rice bowl, for a 3-colour version of the dish.If you season the greens with soy sauce, firmly ring out excess liquid, and season again. This will avoid soggy greens and will taste delicious. Recipe by Pukuttopukumaru

My children love this dish so I have the ingredients written down so I don't forget them.The seasoning ratio is 1 tablespoon each of soy sauce, sake and mirin per 100 g of chicken so it's easy to remember. Only the ratio of sugar is differentBy mixing the ground chicken with the flavoring ingredients before you start cooking it, you'll be able to season it evenly.If you keep mixing the egg without stopping, it will turn into a very pretty, finely crumbled soboro. For 4 servings. Recipe by Pukuttopukumaru

I remember eating this a long time ago at my school's cafeteria. I suddenly got an urge to make it.When making the scrambled egg, use 4 cooking chopsticks held together and keep mixing them round and round to make it very fine and crumbly.The chicken soboro in this recipe is well seasoned. If you prefer a lighter flavor, use 2 tablespoons of soy sauce and 1 tablespoon of sugar. For 2 servings. Recipe by Gyuuponken

I got the idea for this by watching a TV program.The meat is crispy and juicy!The egg is fluffy!If you add gelatin to the egg whites, they'll be even fluffier!I recommend you eat half of it, then add dashi or tea and eat up the rest! It's great! Recipe by Kojima ponsuke

I'd never tried any chicken soboro other than my mother's, and I'd had no idea that it's usually sweet until I became an adult.I would like to try making sweet soboro next time.Please separate the meat using the back of the spoon while it's still half cooked to make fine sprinkles of chicken soboro.Please use a non-stick frying pan or a pot to make egg soboro without using oil. When you don't have one, lightly grease the pan, and pour in the egg mixture.Please adjust the amount of the honey and sugar to your liking. Recipe by Tokkochan to musume

I created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho

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