![Japanese Ground Chicken and Pork (Soboro)](/en/cookbook/assets/img/00002079_20220628144451125.jpg)
This rich sweet and savory flavor calls for more rice!
- Nutrition facts are for one serving.
Ingredients(Servings: 8)
Directions
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Heat the oil in a fry pan over medium heat, add in and spread out the two types of ground meat and cook. Wipe away fat released from the meat with paper towel.
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Add in the garlic, ginger and onion and cook for 2 to 3 minutes. Make a hole in the center, add the soy sauce and mirin inside, bring to a simmer then spread throughout and boil down for about 3.5 minutes until almost all the cooking liquids are boiled off.
Cooking Basics
![](/en/cookbook/basic/vegetables/img/garlic_im05.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im06.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im07.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im08.jpg)
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
![](/en/cookbook/basic/vegetables/img/ginger_im03.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im04.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im05.jpg)
![](/en/cookbook/basic/vegetables/img/ginger_im06.jpg)
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
![](/en/cookbook/basic/vegetables/img/onion_im06.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im07.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im08.jpg)
![](/en/cookbook/basic/vegetables/img/onion_im09.jpg)
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.
- Recipe Makiko Oda
- Photo Jun Takasugi
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