Tuesday, 24 June 2008

Pork and mushroom soboro bento

Soboro is a Japanese staple in bento lunch boxes, made of ground pork, chicken, egg or fish. It is seasoned with the standard ingredients of soy sauce, sugar and mirin and will keep well in the fridge for a few days. I have previously made a tri-coloured soboro bento with minced beef, eggs and spinach.

Soboro tastes great on its own, on top of steamed rice, or can be used in a stir fry with vegetables to add some protein and flavour. For this recipe, I used minced pork (you can use chicken, beef, or even turkey) and dried shitake mushrooms for added flavour and texture. You can also add peas, chopped spring onions, diced carrots or other vegetables for an all-in-one topping.

Our lunch for today: Pork and mushroom soboro on rice, broccoli tossed with soy sauce and sesame oil, and cherry tomatoes


Ingredients (serves 2):

125g lean minced pork
3 dried shitake mushrooms
Oil for cooking
1 tbsp soy sauce
2 tsp sugar
1 tsp mirin
2 tbsp of mushroom soaking liquid


1. Soak the mushrooms in hot water for about 5-10 minutes. Gently squeeze out excess water, cut off tough stalks and dice the mushroom caps.
2. Heat some oil in a pan. Brown the minced meat over medium heat, breaking up all lumps.
3. Add the mushrooms, soy sauce, sugar, mirin and soaking liquid. Turn up the heat and continue stirring until the mixture is almost dry. Let it cool down before packing on top of rice for a bento or storing in the fridge.


VeggieGirl said...

I LOOOVE cherry tomatoes :0)

Little Corner of Mine said...

Soboro looks like something I would put on top of my tofu or eat with hakka noodle.

noble pig said...

Again I am so impressed with your bento. Just perfect.

didally said...

I would love to have the soboro with heaps of rice. Haha..

Heather said...

Is soboro kinda like gyodon? I love that stuff.

tigerfish said...

I did not know the ground pork + mushrooms I usually make is known as soboro in Jap!

Mrs Ergül said...

I haven't tried this before! Looks good! Love your food presentation & cherry tomatoes cuz the ones common in sg are the long kind. I like the round ones you have a lot of ;)

Nilmandra said...

Veggiegirl: Me too. Especially the ones from farmers markets always seem packed full of flavour.

Nilmandra said...

Little Corner of Mine: Haha true true, it's just like bak chor :)

Noble Pig: Thanks!

Didally: Yeah, it's great with rice when the soboro is nicely flavoured.

Heather: Gyudon is made from thinly sliced beef instead of mince, but they are both served on top of rice and the seasoning is similar. I love Gyudon too. Should post a recipe for that at some point.

Tigerfish: Haha yeah, it's very similar isn't it? Bak chor mee!

Mrs Ergul: You're right, I've forgotten that the ones in Singapore tend to be longish, like grapes. I find tomatoes here have more flavour, as with many other fruit.

Julia said...

Do you know if it's possible to make a tofu soboro for vegans? I've searched in Google and come up with zilch. Or what if I used tempeh with the mushrooms and added onion for flavor? Would it still be called a soboro?

Lovely photo as usual.

Hanna said...

I think I'll try this at some point, looks and sounds delicious :)

Joyce said...

I love soboro too!

And to Julia above: It probably is possible to make soboro from tofu, perhaps with ones that have a touger/harder texture (i.e. not soft and silky, as they break up too easily).

Nilmandra said...

Julia: I had to look up what tempeh is! But yes, as Joyce said below, you can used firm tofu or tempeh. Cut into small cubes (as with the mushrooms) and cook according to recipe. If the tofu crumbles a bit, well, soboro is supposed to be crumbled meat anyway so I don't think that's a problem!

Hanna, Joyce: Thanks for the comment :)

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