Soborodon

PLEASE NOTE: those are not worms. I had two different types of meat going into this and didn’t realize before opening the thawed pork that its grind size was so different than that of the beef. Try and get a uniform grind size when you make this — ideally, the smaller of the two grinds pictured above. That said, it still tasted just fine.

Soboro is a highly-flavored ground meat meant to be served with rice. It’s Japanese, though this one uses only ingredients I can find at my local megamart. (If you can’t find oyster sauce — my market does carry it, though I tend to buy it at the Japanese grocery because there’s more selection there — try hoisin or just add a bit of extra soy sauce and sugar. It won’t be as dimensional and rich, but it’ll do.) It goes well with edamame or a salad. Roommates introduced me to soborodon (soboro bowl) when I was visiting; one of them originally showed me how to make it, but I’ve cobbled together my own recipe from a few sources since then. This is a pretty universally enjoyed meal around here, no matter who makes it; it’s fairly quick, and served with frozen edamame that take about ten minutes to get on the table, it’s a solid meal that one can make in about the time it takes to cook the rice.

Soborodon, adapted from Just Bento and i nom things

1/2 lb. ground pork*
1/2 lb. ground beef*
1 Tbsp. sesame oil
2 Tbsp. grated ginger
3 cloves garlic, minced super fine or grated
2 Tbsp. sugar
2 Tbsp. sake
3 Tbsp. soy sauce
3-4 Tbsp. oyster sauce

Cook a bunch of rice in your method of choice. Asian short grain works better than fluffy American-style long grain for this sort of dish, but cook what you have — it doesn’t matter THAT much.

Brown the meat over medium heat in a large skillet, crumbling very well; you want small pieces that will mix nicely into rice. Drain off the fat and add the sesame oil in. When that’s nice and warm, add in the ginger and garlic, stirring until delicious and fragrant. Add the sugar and mix well, letting it caramelize some before carefully adding the sake. When that’s pretty much evaporated, add the soy sauce, mix well, and cook THAT until pretty much evaporated. Then add the oyster sauce, and, well, you know the drill. You should be left with a sticky crumble. Serve atop the rice!

*Or, you know, whatever ground meat you like. It’s not necessary to use super flavorful ground meat because of all the stuff you’re adding, so this might be a good place to sub in some turkey!

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~ by iliadawry on 9 October 2012.

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