Easiest Way to Prepare Any-night-of-the-week Multi-Purpose Salted Corn Soboro with Koya Dofu
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, How to Prepare Super Quick Homemade Multi-Purpose Salted Corn Soboro with Koya Dofu. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Take to sandwiches using various breads. Surprisingly, my children love trying new items. It's an uncommon attribute for which I'm extremely grateful. Trust me I understand all too well how blessed I am. My youngest nevertheless, features a little issue with thick or crusty bread. Her favorite sandwich choice has become Hawaiian candy rolls. We set the beef, mustard, cheese, and pickle inside her roll as if it were a bun and she is thrilled. You can replicate this on your toaster for a couple minutes to get a rare sandwich treat. The cooking area is very minimal and you would not need to possess thorough comprehension of whatever to prepare or enjoy those simple treats.
Many things affect the quality of taste from Multi-Purpose Salted Corn Soboro with Koya Dofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Multi-Purpose Salted Corn Soboro with Koya Dofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can cook Multi-Purpose Salted Corn Soboro with Koya Dofu using 11 ingredients and 8 steps. Here is how you cook that.
I love the combination of corn and ground meat, so I wanted to vary it in many ways.
Squeeze out the koya dofu very well. If you shred it up before chopping it finely, it will be faster.
Please adjust the seasonings to taste. If you keep it salt-based, it's easy to vary later. Recipe by pogue
Ingredients and spices that need to be Make ready to make Multi-Purpose Salted Corn Soboro with Koya Dofu:
- 1 cob worth or 1 can Sweet corn kernels
- 150 grams Ground meat (beef or pork)
- 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
- 1/2 Onion (finely chopped)
- 1 clove Garlic, finely chopped
- 1 tbsp Vegetable oil
- 1/3 tsp or (to taste) Salt
- 2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce)
- 1/2 tsp Sugar
- 1 tbsp Sake
- 1 sprig Rosemary, if you have it
Steps to make Multi-Purpose Salted Corn Soboro with Koya Dofu
- If you have a fresh corn on the cob, either boil it or wrap it and microwave for 4 minutes. Scrape off the kernels. If you are using canned corn, drain the liquid.
- Squeeze out the rehydrated koya dofu very well, and chop it up finely. This is easy in a food processor.
- Heat oil and garlic in a pan over medium heat. When the garlic is fragrant, add the ground meat, salt and pepper, and cook until the meat is crumbly.
- Add the onion, koya dofu, and corn in that order, stir frying between additions. When everything is evenly coated in oil, add the remaining seasonings, stir fry over medium heat and it's done!
- You can store this in the refrigerator for 3 days. Top on a bowl of rice, in a pilaf, or to fill tortillas.
- You can mix it with rice and make onigiri rice balls. It might be better not to add garlic if you're using the soboro for bentos. Adding parsley to counter-act the garlic odor.
- Mix with pasta. The fragrance of the rosemary is great! If your children don't like herbs, you can omit.
- Fill an omelette. It goes really well with egg. This omelette doesn't need ketchup on it.
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So that's going to wrap it up for this exceptional food Recipe of Speedy Multi-Purpose Salted Corn Soboro with Koya Dofu. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!