For ➋125 g lean minced pork*
3 dried shiitake mushrooms
vegetal oil
1 tbs soy sauce
2 ts sugar
1 ts mirin**
2 tbs of mushroom soaking liquid
Soak the mushrooms in hot water for about 10 m. Gently squeeze out excess water, cut off tough stalks and dice the mushroom caps. Save 2 tbs of the liquid.
Heat some oil in a pan. Brown the minced meat over medium heat, breaking up all lumps.
Add the mushrooms, soy sauce, sugar, mirin and soaking liquid. Turn up the heat and continue stirring until the mixture is almost dry. Let it cool down before packing on top of rice. Add some vegetables as cherry tomatoes or oil-tossed broccoli stalks. Or add peas, chopped spring onions or diced carrots.
Or store it in the fridge for later use (excellent for a stir fry with vegetables.).
*Or use minced chicken, beef or fish.
**Or use 1 ts of dry sherry (with a little pinch of sugar).
The untranslatable soboro is a Japanese classic, made of ground pork (gota soboro), chicken (tori soboro), beef (niku soboro), egg (iri tamago) or fish (oboro). It can also be a combination of pork , beef and chicken. It is seasoned with the standard ingredients of soy sauce, sugar and mirin and will keep well in the fridge for a few days. Soboro is served on its own, or on top of steamed rice in the bento lunch boxes.
