Komatsuna And Pork Soboro Rice Bowl Recipe by cookpad.japan
 cookpad.japan @cookpad_jp The flavoring of the mixture came out rather strong one time so I turned it into a donburi (rice bowl) by serving it on top of rice. I don't know why, but guys go crazy about donburi. Please adjust the amount of katakuriko dissolved in water to make the sauce as thick as you like. I use 1 tablespoon of katakuriko dissolved in 2 tablespoons of water. This is quite robustly flavored since it's adjusted for people who like eating a lot of rice. If you want to serve this with less rice, you may want to adjust the seasoning to make the flavoring lighter. For 4 to 5 servings. Recipe by Pukuttopukumaru The flavoring of the mixture came out rather strong one time so I turned it into a donburi (rice bowl) by serving it on top of rice. I don't know why, but guys go crazy about donburi. Please adjust the amount of katakuriko dissolved in water to make the sauce as thick as you like. I use 1 tablespoon of katakuriko dissolved in 2 tablespoons of water. This is quite robustly flavored since it's adjusted for people who like eating a lot of rice. If you want to serve this with less rice, you may want to adjust the seasoning to make the flavoring lighter. For 4 to 5 servings. Recipe by Pukuttopukumaru Komatsuna and Pork Soboro Rice Bowl Share its first Cooksnap! The flavoring of the mixture came out rather strong one time so I turned it into a donburi (rice bowl) by serving it on top of rice. I don't know why, but guys go crazy about donburi. Please adjust the amount of katakuriko dissolved in water to make the sauce as thick as you like. I use 1 tablespoon of katakuriko dissolved in 2 tablespoons of water. This is quite robustly flavored since it's adjusted for people who like eating a lot of rice. If you want to serve this with less rice, you may want to adjust the seasoning to make the flavoring lighter. For 4 to 5 servings. Recipe by Pukuttopukumaru The flavoring of the mixture came out rather strong one time so I turned it into a donburi (rice bowl) by serving it on top of rice. I don't know why, but guys go crazy about donburi. Please adjust the amount of katakuriko dissolved in water to make the sauce as thick as you like. I use 1 tablespoon of katakuriko dissolved in 2 tablespoons of water. This is quite robustly flavored since it's adjusted for people who like eating a lot of rice. If you want to serve this with less rice, you may want to adjust the seasoning to make the flavoring lighter. For 4 to 5 servings. Recipe by Pukuttopukumaru Ingredients 5 servings 1 bowlful per serving Warm cooked rice 300 grams Ground pork 1 bunch Komatsuna 1 Sesame oil (for stir frying) 1 Katakuriko slurry [The seasoning ingredients] 3 tbsp ☆ Soy sauce 2 tbsp ☆ Cooking sake 2 tsp ☆ Sugar 1/3 tsp ☆ Salt 1 dash ☆ Pepper 1 bowlful per serving Warm cooked rice 300 grams Ground pork 1 bunch Komatsuna 1 Sesame oil (for stir frying) 1 Katakuriko slurry [The seasoning ingredients] 3 tbsp ☆ Soy sauce 2 tbsp ☆ Cooking sake 2 tsp ☆ Sugar 1/3 tsp ☆ Salt 1 dash ☆ Pepper Cooking Instructions 1 Cut the komatsuna up into about 3 cm long pieces. 2 Mix the ☆ seasoning ingredients together (soy sauce, cooking sake, sugar, salt, pepper). 3 Heat a frying pan, add some sesame oil and stir fry the ground pork. When the color of the meat changes add the komatsuna and keep stir-frying. 4 When the komatsuna is cooked, add the combined flavoring ingredients, and thicken with katakuriko dissolved in water. 5 Put some warm rice into a bowl, top with the stir-fry and it's done. 6 7 This is a three-color don rice bowl. 1 Cut the komatsuna up into about 3 cm long pieces. 1 Cut the komatsuna up into about 3 cm long pieces. 2 Mix the ☆ seasoning ingredients together (soy sauce, cooking sake, sugar, salt, pepper). 2 Mix the ☆ seasoning ingredients together (soy sauce, cooking sake, sugar, salt, pepper). 3 Heat a frying pan, add some sesame oil and stir fry the ground pork. When the color of the meat changes add the komatsuna and keep stir-frying. 3 Heat a frying pan, add some sesame oil and stir fry the ground pork. When the color of the meat changes add the komatsuna and keep stir-frying. 4 When the komatsuna is cooked, add the combined flavoring ingredients, and thicken with katakuriko dissolved in water. 4 When the komatsuna is cooked, add the combined flavoring ingredients, and thicken with katakuriko dissolved in water. 5 Put some warm rice into a bowl, top with the stir-fry and it's done. 5 Put some warm rice into a bowl, top with the stir-fry and it's done. 6 6 7 This is a three-color don rice bowl. 7 This is a three-color don rice bowl. Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Chicken Soboro Rice Bowl Chicken Soboro Rice Bowl This is a home cooking staple. I've written it down for my daughter as well myself. When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly.... The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end. The chicken soboro will be moister and deeper in flavor if you use thigh meat. For 4 servings. Recipe by kazz72 cookpad.japan Tuna and Egg Soboro Don Rice Bowl Tuna and Egg Soboro Don Rice Bowl I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock. Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over. You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo cookpad.japan Tofu Soboro and Salad Rice Bowl Tofu Soboro and Salad Rice Bowl 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 cookpad.japan Spicy Meat Soboro and Mushroom Rice Bowl Spicy Meat Soboro and Mushroom Rice Bowl 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 cookpad.japan Two-Color Chicken Soboro Rice Bowl Two-Color Chicken Soboro Rice Bowl 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 different By 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 cookpad.japan Chicken Soboro Rice Bowl Chicken Soboro Rice Bowl When you're not sure what to put in their bento lunch, you'll get no complaints with this. They're happy, it's delicious, they'll eat it. It's also good for dinner! Our household likes a bit of sweetness, but adjust the flavor according to your household's tastes. For reducing the heat when making the scrambled eggs, start off with high heat and gradually reduce. You may want to use 4 chopsticks and scramble quickly. Recipe by hiroconene cookpad.japan Healthy Tri-Color Rice Bowl with Tofu Soboro Healthy Tri-Color Rice Bowl with Tofu Soboro 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. cookpad.japan Chicken Soboro Rice Bowl Chicken Soboro Rice Bowl This is a home cooking staple. I've written it down for my daughter as well myself. When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly.... The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end. The chicken soboro will be moister and deeper in flavor if you use thigh meat. For 4 servings. Recipe by kazz72 cookpad.japan Chicken Soboro Rice Bowl Chicken Soboro Rice Bowl This is a home cooking staple. I've written it down for my daughter as well myself. When mixing the ground chicken, it's important to keep mixing without stopping or the soboro will not be finely textured. If you like lumps of ground chicken, please adjust the method accordingly.... The crumbly chicken soboro will turn moist by adding some katakuriko dissolved in water at the end. The chicken soboro will be moister and deeper in flavor if you use thigh meat. For 4 servings. Recipe by kazz72 cookpad.japan Tuna and Egg Soboro Don Rice Bowl Tuna and Egg Soboro Don Rice Bowl I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock. Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over. You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo cookpad.japan Tuna and Egg Soboro Don Rice Bowl Tuna and Egg Soboro Don Rice Bowl I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock. Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over. You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo cookpad.japan Tofu Soboro and Salad Rice Bowl Tofu Soboro and Salad Rice Bowl 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 cookpad.japan Tofu Soboro and Salad Rice Bowl Tofu Soboro and Salad Rice Bowl 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 cookpad.japan Spicy Meat Soboro and Mushroom Rice Bowl Spicy Meat Soboro and Mushroom Rice Bowl 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 cookpad.japan Spicy Meat Soboro and Mushroom Rice Bowl Spicy Meat Soboro and Mushroom Rice Bowl 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 cookpad.japan Two-Color Chicken Soboro Rice Bowl Two-Color Chicken Soboro Rice Bowl 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 different By 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 cookpad.japan Two-Color Chicken Soboro Rice Bowl Two-Color Chicken Soboro Rice Bowl 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 different By 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 cookpad.japan Chicken Soboro Rice Bowl Chicken Soboro Rice Bowl When you're not sure what to put in their bento lunch, you'll get no complaints with this. They're happy, it's delicious, they'll eat it. It's also good for dinner! Our household likes a bit of sweetness, but adjust the flavor according to your household's tastes. For reducing the heat when making the scrambled eggs, start off with high heat and gradually reduce. You may want to use 4 chopsticks and scramble quickly. Recipe by hiroconene cookpad.japan Chicken Soboro Rice Bowl Chicken Soboro Rice Bowl When you're not sure what to put in their bento lunch, you'll get no complaints with this. They're happy, it's delicious, they'll eat it. It's also good for dinner! Our household likes a bit of sweetness, but adjust the flavor according to your household's tastes. For reducing the heat when making the scrambled eggs, start off with high heat and gradually reduce. You may want to use 4 chopsticks and scramble quickly. Recipe by hiroconene cookpad.japan Healthy Tri-Color Rice Bowl with Tofu Soboro Healthy Tri-Color Rice Bowl with Tofu Soboro 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. cookpad.japan Healthy Tri-Color Rice Bowl with Tofu Soboro Healthy Tri-Color Rice Bowl with Tofu Soboro 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. 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