Soboro
Recipe: #917
October 19, 2011
Categories: Turkey, Japanese, 5 Ingredients Or Less, One-Pot Meal, 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."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
2 Reviews
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