http://justbento.com/handbook/johbisai/basic-meat-soboro
Amber thought it sounded like hamburger helper. So at some point she gets that too:
http://www.farmgirlgourmet.com/2012/12/homemade-hamburger-helper.html
Meat soboro
- 450g / 1lb ground beef, pork, veal, turkey or a combination of any
- 1 to 2 Tbs. sesame oil
- 1/2 cup finely chopped green onion, green and white parts both (about 2 stalks)
- 1 clove garlic, finely chopped
- 1 piece fresh ginger, finely chopped to yield about 2 Tbs. of chopped ginger
- 2 Tbs. sugar
- 2 Tbs. sake
- 3 Tbs. dark soy sauce
- 3 to 4 Tbs. oyster sauce
Chop up all the vegetables as fine as you can.
Heat up 1 Tbs. of sesame oil in the pan. Add the vegetables and stir fry until softened. Add the meat and brown well.
Add the sugar, and stir around until it’s caramelized a bit.
Add the sake; stir around to evaporate.
Add the soy sauce and oyster sauce. Let simmer until the liquid is almost gone, but the meat is still moist. Taste for seasoning at this point and add a little soy sauce or salt if you think it needs it. (Keep in mind that it’s made to eat with something bland, like rice, so it should be quite strongly flavored.)
Note: if you keep cooking it until the meat is thoroughly dried out, it becomes a meat furikake with longer keeping qualities. I prefer to keep it at the soboro stage though.
Amber
