Step-by-Step Guide to Make Speedy Multi-Purpose Salted Corn Soboro with Koya Dofu

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Multi-Purpose Salted Corn Soboro with Koya Dofu. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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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 recipe, we have to first prepare a few ingredients. 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 Get to make Multi-Purpose Salted Corn Soboro with Koya Dofu:

1. 1 cob worth or 1 can Sweet corn kernels
2. 150 grams Ground meat (beef or pork)
3. 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
4. 1/2 Onion (finely chopped)
5. 1 clove Garlic, finely chopped
6. 1 tbsp Vegetable oil
7. 1/3 tsp or (to taste) Salt
8. 2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce)
9. 1/2 tsp Sugar
10. 1 tbsp Sake
11. 1 sprig Rosemary, if you have it

Instructions to make to make Multi-Purpose Salted Corn Soboro with Koya Dofu

1. 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.
2. Squeeze out the rehydrated koya dofu very well, and chop it up finely. This is easy in a food processor.
3. 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.
4. 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!
5. You can store this in the refrigerator for 3 days. Top on a bowl of rice, in a pilaf, or to fill tortillas.
6. 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.
7. Mix with pasta. The fragrance of the rosemary is great! If your children don't like herbs, you can omit.
8. Fill an omelette. It goes really well with egg. This omelette doesn't need ketchup on it.

While this is certainly not the end all be all guide to cooking quick and easy lunches it's very good food for thought. The expectation is that this will get your own creative juices flowing so that you may prepare excellent lunches for your family without the need to do too terribly much heavy cooking at the process.

So that's going to wrap this up with this exceptional food Easiest Way to Make Any-night-of-the-week Multi-Purpose Salted Corn Soboro with Koya Dofu. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!