Japanese Ground Chicken and Pork (Soboro)
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
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.
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.
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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