Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, multi-purpose salted corn soboro with koya dofu. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Multi-Purpose Salted Corn Soboro with Koya Dofu is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Multi-Purpose Salted Corn Soboro with Koya Dofu is something that I have loved my entire life.
Soboro is a streusel topping that is found on many different Korean breads that are filled with custard, red bean, whipped cream and more but soboro ppang is the golden standard. Just a plain but delicious sweet soft bun with crumbles on top. It's also one of my favorites as a basic but always on point.
To get started with this 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.
The ingredients needed to make Multi-Purpose Salted Corn Soboro with Koya Dofu:
- Take 1 cob worth or 1 can Sweet corn kernels
- Prepare 150 grams Ground meat (beef or pork)
- Make ready 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
- Take 1/2 Onion (finely chopped)
- Prepare 1 clove Garlic, finely chopped
- Get 1 tbsp Vegetable oil
- Make ready 1/3 tsp or (to taste) Salt
- Make ready 2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce)
- Prepare 1/2 tsp Sugar
- Get 1 tbsp Sake
- Take 1 sprig Rosemary, if you have it
Soboro is typically served over steamed rice, and almost acts as a type of rice seasoning or garnish, similarly to how furikake (Japanese dried rice seasoning) is. Each jar of Unker's Multi-Purpose Therapeutic Salve comes with instructions for applications and uses. Unkers products are made in the U. Unkers never uses sulfates, turpentine, synthetics or animal testing.
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.
Soboro Don (そぼろ丼) is a simple Japanese rice bowl with sweet and savory ground chicken and some seasoned scrambled egg. Our most versatile product, Multi-Purpose Lubricant & Penetrant combines some penetrating ability with an excellent lubricant / rust inhibitor. Soboro-an goes well with various vegetables. Instead of white radish, you can use turnip or pumpkin. This easy creamed corn recipe makes one cozy and delicious side dish!
So that is going to wrap this up for this special food multi-purpose salted corn soboro with koya dofu recipe. Thanks so much for your time. I am sure 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
