Buta Soboro Gohan

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This recipe is adepted from Kihon no wasyoku. The original version, tori soboro gohan, calls for ground chicken, but I used the ground pork that had been languishing in my fridge instead.

The following recipe makes enough rice for two.

Ingredients and Procedure

  • 150g ground pork
  • 1 pinch of ground white pepper
  • 4 tbsp mirin
  • 2.5 tbsp soy
  • 1/2 tsp freshly grated ginger
  • 300 ml short grain rice, uncooked
  • dashi stock, enough for cooking the said rice
  • green onions, green parts only and finely chopped

To start, marinate the ground pork with white pepper, mirin, soy, and ginger for 10 minutes. Add a bit of cooking oil to your frying pan and heat it up over medium-high heat.

When the pan is hot enough, add the ground pork and stir quickly. It is recommended that you use chopsticks, because what we want is to break the pork up into very fine pieces (a.k.a. no big lumps). Cook until all moisture evaporates and pork is thoroughly cooked. Your pork soboro is now complete.

Moving onto the gohan… I apologize for the vague instructions concerning the dashi stock. I am one of those lame people who have relied on a ricecooker their whole life and don’t actually know the rice-to-water ratio. Basically, we are cooking our rice with dashi instead of water: just add the same amount of liquid as you would with regular rice. If you are like me, you wouldn’t have homemade dashi stock and would instead depend on store-bought dashi powder. In this case, just add the regular amount of water to the rice and sprinkle your dashi powder directly over it.

Next, add half of the soboro to the uncooked rice. Cook the rice as you usually would. If you are using a ricecooker, you may consider adding one or two extra tablespoonfuls of liquid to prevent overcooking.

When rice is done, add the remaining pork and plenty of chopped green onions. Mix thoroughly and serve.

Afterthoughts

Make sure you don’t omit the green onions, for they are pivotal in this recipe. Their fresh aroma compliments the richness of the pork and rice perfectly.

If you’re interested in learning more about soboro, see this post from About or this post from Just Bento.

For another image of the results, see the original bento post.

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