Koyadofu with Ground Chicken (Soboro)

Koyadofu with Ground Chicken (Soboro)

Double-up on umami with flavorful ground meat (soboro) and shiitake mushrooms

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

ground chicken

100 g (3.5 oz.)




2 Tbsp


  1. Rehydrate the dried shiitake mushrooms in 400 ml (13.5 fl. oz.) of water, remove the stems and mince up.
  2. Rehydrate the koyadofu in water, gently squeeze out excess moisture, then cut into halves.
  3. Place the shiitake mushrooms and rehydrating water from (1), (A), (2) and the ground meat into a pot and simmer over medium heat for 5 minutes while removing any scum that forms on the surface.
  4. Add soy sauce to adjust the flavor of the cooking liquids, thicken with (B).
  5. Serve into bowls and garnish with root-removed kaiware.

Cooking Basics

Koyadofu - rehydrating

Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.


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