How to Make Award-winning Multi-Purpose Salted Corn Soboro with Koya Dofu

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Multi-Purpose Salted Corn Soboro with Koya Dofu. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Multi-Purpose Salted Corn Soboro with Koya Dofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Multi-Purpose Salted Corn Soboro with Koya Dofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Multi-Purpose Salted Corn Soboro with Koya Dofu using 11 ingredients and 8 steps. Here is how you cook it.

I love the combination of corn and ground meat, so I wanted to vary it in many ways. Squeeze out the koya dofu very well. If you shred it up before chopping it finely, it will be faster. Please adjust the seasonings to taste. If you keep it salt-based, it's easy to vary later. Recipe by pogue

Ingredients and spices that need to be Get to make Multi-Purpose Salted Corn Soboro with Koya Dofu:

1. 1 cob worth or 1 can Sweet corn kernels
2. 150 grams Ground meat (beef or pork)
3. 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
4. 1/2 Onion (finely chopped)
5. 1 clove Garlic, finely chopped
6. 1 tbsp Vegetable oil
7. 1/3 tsp or (to taste) Salt
8. 2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce)
9. 1/2 tsp Sugar
10. 1 tbsp Sake
11. 1 sprig Rosemary, if you have it

Instructions to make to make Multi-Purpose Salted Corn Soboro with Koya Dofu

1. If you have a fresh corn on the cob, either boil it or wrap it and microwave for 4 minutes. Scrape off the kernels. If you are using canned corn, drain the liquid.
2. Squeeze out the rehydrated koya dofu very well, and chop it up finely. This is easy in a food processor.
3. Heat oil and garlic in a pan over medium heat. When the garlic is fragrant, add the ground meat, salt and pepper, and cook until the meat is crumbly.
4. Add the onion, koya dofu, and corn in that order, stir frying between additions. When everything is evenly coated in oil, add the remaining seasonings, stir fry over medium heat and it's done!
5. You can store this in the refrigerator for 3 days. Top on a bowl of rice, in a pilaf, or to fill tortillas.
6. You can mix it with rice and make onigiri rice balls. It might be better not to add garlic if you're using the soboro for bentos. Adding parsley to counter-act the garlic odor.
7. Mix with pasta. The fragrance of the rosemary is great! If your children don't like herbs, you can omit.
8. Fill an omelette. It goes really well with egg. This omelette doesn't need ketchup on it.

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So that's going to wrap this up for this special food Recipe of Award-winning Multi-Purpose Salted Corn Soboro with Koya Dofu. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!