Recipe: Tasty Shio-koji Soboro

Recipe: Tasty Shio-koji Soboro Delicious, fresh and tasty.

Shio-koji Soboro. I recalled a time when salted soboro was really trending. 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.

Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork.

You don't need to use homemade shio-koji, store.

Shio-koji Soboro Croquettes Wrapped in Rice Paper You can make fried croquettes with the ingredients you will always have at home.

You can have Shio-koji Soboro using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Shio-koji Soboro

1. Prepare 500 grams of Ground meat (pork, mixed, chicken - your choice).

2. It’s 1/4 of Onion.

3. Prepare 2 tbsp of Shio Koji.

4. It’s 1 tbsp of Sugar.

5. It’s 2 tbsp of Sake.

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.

Keep the shio-koji soboro in your freezer to make different dishes.

Great recipe for Yum Woon Sen with Shio-Koji Soboro - Thai-style Salad.

Shio-koji Soboro instructions

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 youre 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 youll 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 its 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.com/us/recipes/146082-shio-koji-soboro-and-ricotta-cheese-italian-croquette https://cookpad.com/us/recipes/145609-shio-koji-soboro-croquettes-wrapped-in-rice-paper.

1. Shepards Pie Style Mashed Potato Gratinand Baked Eggs Just Like Quicheare delicious too.

https://cookpad.com/us/recipes/153270-shepherds-pie-style-mashed-potato-gratin https://cookpad.com/us/recipes/145596-quiche-like-fluffy-omelette.

1. Quick Ga Pao with Shio Kojiand Ground Meat & Cheese Cream Pastaare also great options.

https://cookpad.com/us/recipes/152809-quick-spicy-ground-beef-with-holy-basil-and-shio-koji-soboro https://cookpad.com/us/recipes/146147-minced-meat-cheese-cream-pasta.

I remembered the salted 'soboro' craze from several years ago, and decided to make a frozen food version by blanching minced meat (with homemade 'shio-koji') and seasoning it.

It's so useful because since it crumbles, you.

Shio Koji makes chicken really tender and gives it a full umami flavour.

If you are vegetarian, use firm tofu instead of chicken.

Shio koji adds awesome flavour depths to your tofu.