Soboro is a Japanese cooking method that scrambles ingredients when cooking. It is traditionally done using a bundle of cooking chopsticks. If you do not have these chopsticks, you can also use a whisk. Enjoy it hot or at room temperature.
Ingredients (each serves 3):
For Beef Soboro:
- 8 oz. ground beef (may substitute with ground chicken)
- 1/4 tsp. fresh ginger, grated
- 1 Tbsp. sugar
- 1 Tbsp. sake (Japanese rice wine)
- 1-1/2 Tbsp. soy sauce
For Egg Soboro:
- 3 eggs
- 1 Tbsp. mirin (Japanese sweet rice wine)
- 1/2 tsp. salt
- 1 tsp. sugar
- 1/2 Tbsp. vegetable oil
- 2 oz. snow peas
- Salt for blanching
- 4 cups cooked short or medium grain white
1. Place ground beef in a frying pan and cook at medium heat. Using a whisk, break up the meat into smaller pieces. If your pan is not scratch resistant, use a silicone whisk.
2. When the beef turns to a pale color, add ginger, sugar, sake, soy sauce and continue to mix and cook until most of liquid has evaporated – about 4 minutes. Remove from heat and set aside.
3. Beat eggs in a bowl. Add mirin, salt, sugar and mix well.
4. Heat frying pan on low, add vegetable oil and egg mixture and stir with a whisk until mixture turns to fluffy scrambled eggs.
5. Boil water in a pot and add salt and blanch trimmed snow peas for 3 minutes. Drain and cut in diagonal strips.
6. Place cooked rice in each serving bowl, top with beef soboro, egg soboro and snow peas.
Recipe courtesy of Zojirushi America Corporation