Soboro is a Japanese cooking method that scrambles ingredients when cooking. It is traditionally done using a bundle of cooking chopsticks. If you do not have these chopsticks, you can also use a whisk. Enjoy it hot or at room temperature.
Ingredients (each serves 3):
For Beef Soboro:
For Egg Soboro:
Place ground beef in a frying pan and cook at medium heat. Using a whisk, break up the meat into smaller pieces. If your pan is not scratch resistant, use a silicone whisk.
When the beef turns to a pale color, add ginger, sugar, sake, soy sauce and continue to mix and cook until most of liquid has evaporated – about 4 minutes. Remove from heat and set aside.
Beat eggs in a bowl. Add mirin, salt, sugar and mix well.
Heat frying pan on low, add vegetable oil and egg mixture and stir with a whisk until mixture turns to fluffy scrambled eggs.
Boil water in a pot and add salt and blanch trimmed snow peas for 3 minutes. Drain and cut in diagonal strips.
Place cooked rice in each serving bowl, top with beef soboro, egg soboro and snow peas.