Vegetable Soboro on Rice Recipe | Kikkoman Corporation

Ground meat (soboro) chockful of green and yellow vegetables for a nutritious boost

Cooking time

20min

Calories

588kcal

Sodium

827mg

Nutrition facts are for one serving.

Directions

Finely chop the carrot, komatsuna, enoki mushrooms and onion.
Heat 1 Tbsp of the sesame oil in a fry pan and saute the ginger, garlic and ground meat. Add in (1) and saute together. Pour in (A) and mix throughout while cooking.
Heat the remaining sesame oil in a fry pan and make sunny-side up fried eggs.
Divide the rice into bowls, arrange (2), the lettuce torn into bite-sizes pieces, and (3) on top.

Cooking Basics

White rice - how to cook

1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.

3.

Leave the rice in the colander for about 30 minutes to absorb water.

4.

Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.