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Soboro

"This is a recipe I found in the New York Times in the 1970s. The original recipe called for ground veal, but we found the texture of the veal rather rubbery. We use ground turkey. We also use the "lite" soy sauce, with less sodium. This recipe multiplies beautifully — I usually make it with 5 pounds of ground turkey and freeze it. When reheating it, use a low flame and add 1 or 2 tablespoons of water to help steam it. It's been one of our favorites since I discovered the recipe."

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Prep Time: 20m

Cook Time: 60m

   

Servings: 4-6  

 
 
  • 4.0000

The recipe has a very mild pleasant flavour, great over rice. I added some tumeric to the rice water to get a bit of contrast colour with the Soboro. It took 35 minutes start to finish for the Soboro to be ready. Thanks Marion for a new taste with.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 pound ground turkey
  • 1/4 cup sake (Japanese rice wine)
  • 1/4 cup soy sauce
  • 2 tablespoons water
  • 11/2 tablespoons of sugar
  • 1 tablespoon of fresh ginger juice
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Mix all ingredients together.

Step 2

Put the mixture into a skillet or a pot large enough to hold it all if you've multiplied it, and cook over moderate heat, stirring frequently, until the turkey is cooked through and no longer looks pink.

Step 3

Reduce the heat to moderately low and cook, stirring occasionally, until the liquid is gone.

Step 4

Serve over rice. You'll be surprised at this recipe. The flavor is so rich that a little bit goes a long way.

  Nutritional Facts
 
 
  • Serving Size: 1 (161.6 g)
  • Calories 294.4
  • Total Fat - 14.1 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 62.4 mg
  • Sodium - 157.3 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 2 g
  • Sugars - 2.3 g
  • Protein - 32.7 g
  • Calcium - 24.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
2 reviews

The recipe has a very mild pleasant flavour, great over rice. I added some tumeric to the rice water to get a bit of contrast colour with the Soboro. It took 35 minutes start to finish for the Soboro to be ready. Thanks Marion for a new taste with the sake.

 

Review by Bergy

I just got done making this for lunch and it was a super easy meal to prepare. The flavors were good and I made it following the recipe. I served it over brown rice with Asian Coleslaw on the side, and I really enjoyed it. Thanks for sharing your recipe with us Marion! Linda

 

Review by LindasBusyKitchen