Spicy Meat Soboro And Mushroom Rice Bowl Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Spicy Meat Soboro and Mushroom Rice Bowl Share its first Cooksnap! 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 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 Ingredients 4 servings 4 bowls Plain cooked rice 240 grams Ground pork 150 grams combined Assorted mushrooms (shimeji, king oyster (eringi), etc.) 2 tbsp ◎ Oyster sauce 1 tbsp ◎ Shaoxing wine (or sake) 1 to 2 teaspoons ◎ Doubanjiang 1 tsp ◎ Sugar 2 tsp Katakuriko 1 Mizuna (or lettuce) 1 Toasted sesame seeds (optional) 4 bowls Plain cooked rice 240 grams Ground pork 150 grams combined Assorted mushrooms (shimeji, king oyster (eringi), etc.) 2 tbsp ◎ Oyster sauce 1 tbsp ◎ Shaoxing wine (or sake) 1 to 2 teaspoons ◎ Doubanjiang 1 tsp ◎ Sugar 2 tsp Katakuriko 1 Mizuna (or lettuce) 1 Toasted sesame seeds (optional) Cooking Instructions 1 Shred the shimeji mushrooms apart into small clusters and cut the king oyster mushrooms and/or shimeji mushrooms into easy to eat pieces. 2 Heat some oil in a frying pan and add the ground meat. Stir fry over medium heat until the meat is crumbly and changes color. 3 Add the mushrooms and stir fry for 1-2 minutes. 4 Add the ◎ ingredients, and turn up the heat. 5 When the sauce is well distributed in in the pan, add the katakuriko dissolved in 1 tablespoon of water and stir. When the sauce has thickened turn off the heat. 6 Put some rice in a bowl and top with some cut up mizuna or lettuce and the meat and mushroom mixture. Sprinkle with some toasted sesame seeds and serve. 1 Shred the shimeji mushrooms apart into small clusters and cut the king oyster mushrooms and/or shimeji mushrooms into easy to eat pieces. 1 Shred the shimeji mushrooms apart into small clusters and cut the king oyster mushrooms and/or shimeji mushrooms into easy to eat pieces. 2 Heat some oil in a frying pan and add the ground meat. Stir fry over medium heat until the meat is crumbly and changes color. 2 Heat some oil in a frying pan and add the ground meat. Stir fry over medium heat until the meat is crumbly and changes color. 3 Add the mushrooms and stir fry for 1-2 minutes. 3 Add the mushrooms and stir fry for 1-2 minutes. 4 Add the ◎ ingredients, and turn up the heat. 4 Add the ◎ ingredients, and turn up the heat. 5 When the sauce is well distributed in in the pan, add the katakuriko dissolved in 1 tablespoon of water and stir. When the sauce has thickened turn off the heat. 5 When the sauce is well distributed in in the pan, add the katakuriko dissolved in 1 tablespoon of water and stir. When the sauce has thickened turn off the heat. 6 Put some rice in a bowl and top with some cut up mizuna or lettuce and the meat and mushroom mixture. Sprinkle with some toasted sesame seeds and serve. 6 Put some rice in a bowl and top with some cut up mizuna or lettuce and the meat and mushroom mixture. Sprinkle with some toasted sesame seeds and serve. 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 Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank 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 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 With Lots Of Vegetables Chicken Soboro Rice Bowl With Lots Of Vegetables Plain chicken soboro on rice is nice, but we love vegetables so chicken soboro on rice with the addition of a lot of vegetables is much better. Add some kimchi, chilli oil relish or gochujang paste to make this spicy hot. If you make extra soboro you can use in your bento the next day as a side, or on top of rice as soboro bento. Combine the mince and seasonings in advance before you start cooking. The mince will be seasoned evenly. If you cook the mince for too long it will become too tough, so take it out after simmering. You might think it is too much effort but it will be worth it. Discard the thin roots of the bean sprouts for better texture and flavor. After slicing the shitake mushrooms leave to dry for about 5 hours. This will concentrate the flavor. Recipe by -MON- cookpad.japan Komatsuna and Pork Soboro Rice Bowl Komatsuna and Pork Soboro Rice Bowl 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 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 Old Fashioned Tri-color Rice Bowl with Chicken Soboro Old Fashioned Tri-color Rice Bowl with Chicken Soboro I remember eating this a long time ago at my school's cafeteria. I suddenly got an urge to make it. When making the scrambled egg, use 4 cooking chopsticks held together and keep mixing them round and round to make it very fine and crumbly. The chicken soboro in this recipe is well seasoned. If you prefer a lighter flavor, use 2 tablespoons of soy sauce and 1 tablespoon of sugar. For 2 servings. Recipe by Gyuuponken 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 Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank cookpad.japan Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank 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 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 Chicken Soboro Rice Bowl With Lots Of Vegetables Chicken Soboro Rice Bowl With Lots Of Vegetables Plain chicken soboro on rice is nice, but we love vegetables so chicken soboro on rice with the addition of a lot of vegetables is much better. Add some kimchi, chilli oil relish or gochujang paste to make this spicy hot. If you make extra soboro you can use in your bento the next day as a side, or on top of rice as soboro bento. Combine the mince and seasonings in advance before you start cooking. The mince will be seasoned evenly. If you cook the mince for too long it will become too tough, so take it out after simmering. You might think it is too much effort but it will be worth it. Discard the thin roots of the bean sprouts for better texture and flavor. After slicing the shitake mushrooms leave to dry for about 5 hours. This will concentrate the flavor. Recipe by -MON- cookpad.japan Chicken Soboro Rice Bowl With Lots Of Vegetables Chicken Soboro Rice Bowl With Lots Of Vegetables Plain chicken soboro on rice is nice, but we love vegetables so chicken soboro on rice with the addition of a lot of vegetables is much better. Add some kimchi, chilli oil relish or gochujang paste to make this spicy hot. If you make extra soboro you can use in your bento the next day as a side, or on top of rice as soboro bento. Combine the mince and seasonings in advance before you start cooking. The mince will be seasoned evenly. If you cook the mince for too long it will become too tough, so take it out after simmering. You might think it is too much effort but it will be worth it. Discard the thin roots of the bean sprouts for better texture and flavor. After slicing the shitake mushrooms leave to dry for about 5 hours. This will concentrate the flavor. Recipe by -MON- cookpad.japan Komatsuna and Pork Soboro Rice Bowl Komatsuna and Pork Soboro Rice Bowl 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 cookpad.japan Komatsuna and Pork Soboro Rice Bowl Komatsuna and Pork Soboro Rice Bowl 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 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 Old Fashioned Tri-color Rice Bowl with Chicken Soboro Old Fashioned Tri-color Rice Bowl with Chicken Soboro I remember eating this a long time ago at my school's cafeteria. I suddenly got an urge to make it. When making the scrambled egg, use 4 cooking chopsticks held together and keep mixing them round and round to make it very fine and crumbly. The chicken soboro in this recipe is well seasoned. If you prefer a lighter flavor, use 2 tablespoons of soy sauce and 1 tablespoon of sugar. For 2 servings. Recipe by Gyuuponken cookpad.japan Old Fashioned Tri-color Rice Bowl with Chicken Soboro Old Fashioned Tri-color Rice Bowl with Chicken Soboro I remember eating this a long time ago at my school's cafeteria. I suddenly got an urge to make it. When making the scrambled egg, use 4 cooking chopsticks held together and keep mixing them round and round to make it very fine and crumbly. The chicken soboro in this recipe is well seasoned. If you prefer a lighter flavor, use 2 tablespoons of soy sauce and 1 tablespoon of sugar. For 2 servings. 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