Recipe: Perfect Multi-Purpose Salted Corn Soboro with Koya Dofu

Recipe: Perfect Multi-Purpose Salted Corn Soboro with Koya Dofu Delicious, fresh and tasty.

Multi-Purpose Salted Corn Soboro with Koya Dofu. Great recipe for Multi-Purpose Salted Corn Soboro with Koya Dofu. I love the combination of corn and ground meat, so I wanted to vary it in many ways. Squeeze out the koya dofu very well.

Multi-Purpose Salted Corn Soboro with Koya Dofu I love the combination of corn and ground meat, so I wanted to vary it in many ways.

Squeeze out the koya dofu very well.

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You can have Multi-Purpose Salted Corn Soboro with Koya Dofu using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Multi-Purpose Salted Corn Soboro with Koya Dofu

1. It’s 1 of cob worth or 1 can Sweet corn kernels.

2. You need 150 grams of Ground meat (beef or pork).

3. You need 1 block of Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water).

4. Prepare 1/2 of Onion (finely chopped).

5. Prepare 1 clove of Garlic, finely chopped.

6. It’s 1 tbsp of Vegetable oil.

7. It’s 1/3 tsp of or (to taste) Salt.

8. You need 2 tsp of Tonkatsu sauce (or Japanese-style Worcestershire sauce).

9. Prepare 1/2 tsp of Sugar.

10. You need 1 tbsp of Sake.

11. You need 1 of sprig Rosemary, if you have it.

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Bacon, Frozen Peas & Corn, Frozen Broccoli & Cauliflower, Butter, Flour, Granted tasty cheddar cheese , Seasoning All Purpose or Salt and Paper, Milk or Cream.

This South American fruit actually tastes like a cross between a cucumber and a nashi pear..

Multi-Purpose Salted Corn Soboro with Koya Dofu instructions

1. If you have a fresh corn on the cob, either boil it or wrap it and microwave for 4 minutes. Scrape off the kernels. If you are using canned corn, drain the liquid..

2. Squeeze out the rehydrated koya dofu very well, and chop it up finely. This is easy in a food processor..

3. Heat oil and garlic in a pan over medium heat. When the garlic is fragrant, add the ground meat, salt and pepper, and cook until the meat is crumbly..

4. Add the onion, koya dofu, and corn in that order, stir frying between additions. When everything is evenly coated in oil, add the remaining seasonings, stir fry over medium heat and its done!.

5. You can store this in the refrigerator for 3 days. Top on a bowl of rice, in a pilaf, or to fill tortillas..

6. You can mix it with rice and make onigiri rice balls. It might be better not to add garlic if youre using the soboro for bentos. Adding parsley to counter-act the garlic odor..

7. Mix with pasta. The fragrance of the rosemary is great! If your children dont like herbs, you can omit..

8. Fill an omelette. It goes really well with egg. This omelette doesnt need ketchup on it..

Fermented tofu (Dau-hu-nhan; [nhan means bitter])This fermented and salted cheese will keep for a month or even a year.

ChaoAnother fermented and salted tofu, but sold in an alcoholic brine, and diluted to make a soft paste.

Used in much the same way as butter.

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