Prep Time
Cook Time
1h 20m
Ready In

"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 recipe yields 5 servings


  • 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 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 & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

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. 1 May 2017 I made 1/2 of the Soboro recipe - it was very soft when I put it in the pan but cooked perfectly. It has a very mild, pleasant flavour. I served it over tofu pasta along with steamed broccoli. A very satisfying meal. I could not get any baby bok choy so used a large head - same flavour.14 Dec 2018 The recipe is wonderful! The flavour is subtle but distinctive. A soft smooth taste. I made the whole recipe and will freeze the remainder for another enjoyable meal. I didn't have ginger juice so I finally chopped 2 1/2 tablespoon of fresh ginger. While cooking it I stirred it frequently over medium heat. I served it with rice & chopped kale with dried cranberries.

(26 Feb 2013)


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

(29 Jan 2012)