Soboro Recipes

SOBORO

Soboro image

This is a recipe I found in the New York Times in the 1970s. The original recipe called for ground veal, but we found the texture of the veal somewhat rubbery. We use ground turkey. We also use the "lite" soy sauce, with less sodium. This recipe multiplies beautifully --- I usually make it with 5 pounds of ground turkey and freeze it. When reheating, use a low flame and add 1 or 2 tablespoons of water to help steam it. It's been one of our favorites since I found the recipe.

Provided by Marion in Savannah

Categories Poultry

Time 1h20m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground turkey
1/4 cup sake
1/4 cup soy sauce
2 tablespoons water
1 1/2 tablespoons sugar
1 tablespoon fresh ginger juice

Steps:

Mix all ingredients together.
Put in a skillet or pot large enough to hold the mixture if you've multiplied it, and cook over moderate heat, stirring frequently, until the turkey is cooked through.
Reduce the heat to low and cook until the liquid is gone.
Serve over rice.

Nutrition Facts : Calories 216.6, Fat 8.7, SaturatedFat 2.3, Cholesterol 78.3, Sodium 1071.9, Carbohydrate 6.5, Fiber 0.1, Sugar 5, Protein 24.3

SOBORO BEEF

Soboro Beef image

Try this technique on any type of ground meat for an easy rice bowl topper.

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 teaspoons vegetable oil
8 ounces ground beef chuck (20% fat)
2 tablespoons sake
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon soy sauce
2 scallions, chopped

Steps:

Heat oil in a medium skillet over medium-high. Cook beef, stirring and breaking into small pieces, until browned and nearly cooked through, about 3 minutes. Add sake and cook until evaporated, about 1 minute. Add mirin and soy sauce and cook until pan is almost dry, about 1 minute longer. Add scallions and toss to combine.

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