Created by: Marion_in_Savannah
Created on October 19, 2011
Categories: Dinner, Main Dish, Poultry, Turkey, Japanese, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Weeknight Meals, Skillet, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat (more)
"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: 20mPT20M
Cook Time: 60mPT60M
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
- 1 pound ground turkey
- 1/4 cup sake (Japanese rice wine)
- 1/4 cup soy sauce
- 2 tablespoons water
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon ginger juice (fresh)
What You Will Need
No special items needed.
Mix all ingredients together.
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.
Reduce the heat to moderately low and cook, stirring occasionally, until the liquid is gone.
Serve over rice. You'll be surprised at this recipe. The flavor is so rich that a little bit goes a long way.
- Serving Size: 1 (155.8 g)
- Calories 177.7
- Total Fat - 2.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 62.4 mg
- Sodium - 1047.7 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 0.3 g
- Sugars - 4.9 g
- Protein - 27.9 g
- Calcium - 8.3 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg