One way of doing Soboro is like this:
To know more about the history, culture and context of this dish have a look here. Maki is half Japanese, so she would know more about this than me – her recipes always have cultural snippets and she explains the techniques well. She also posted a soboro recipe there.
My quick version of soboro, for bentos and quick dinners.
- a bit of oil (seasme is better, but olive is okay)
- 1 chopped garlic clove
- 2 tbsp soy sauce
- 1 tsp ginger powder
- and either a can of tuna or an equivalent amount of another protein.
- white sesame seeds
- and optional ingredients of choice
- Brown garlic in oil, remove garlic.
- Add soysauce and ginger powder.
- At this point you can add mirin, chili paste or something else you like.
- Cook on a medium flame until protein is cooked.
- Garnish with white sesame seeds
Add chopped carrots
Use egg as the protein
- Today’s Lunch Box/Bento (’11/24): Soboro Bento! (shizuokagourmet.wordpress.com)
- Weekday Vegetarian: Asparagus Namul (treehugger.com)