Cabbage and Onion "Soboro"
"KOMBU TSUYU" adds mild taste to "soboro" (seasoned ground meat). Make plenty of this soboro to eat later with steamed rice, noodles, and stir-fry dishes.
PREPARATION
- Chop cabbage into 4-5cm cubes. Slice onion in rounds, and soak in cold water for 10 minutes. Cut cucumber diagonally 5mm wide, and slice into strips.
- Put ground chicken in a pot, add A in order, and scramble well, using 3-4 chopsticks.
- Put STEP2 over medium heat, and scramble continuously using chopsticks.
- Dish up the cabbage, drained onion, and the cucumber cut in STEP1. Pour sesame oil and place STEP3 on top.
| Servings | 4 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 154 Calories |
| Sodium (1 serving) | 1.1 g |
Ingredients
200g Ground chicken
250g Cabbage
1/4 pcs Onion
1 piece Cucumber
1 tablespoon Sesame oil
Ａ
2 tablespoons KOMBU TSUYU
1 tablespoon "Miso" paste (soybean paste)
1 clove Ginger (juice)
2 tablespoons Water
1/2 teaspoon Starch
PREPARATION
- Chop cabbage into 4-5cm cubes. Slice onion in rounds, and soak in cold water for 10 minutes. Cut cucumber diagonally 5mm wide, and slice into strips.
- Put ground chicken in a pot, add A in order, and scramble well, using 3-4 chopsticks.
- Put STEP2 over medium heat, and scramble continuously using chopsticks.
- Dish up the cabbage, drained onion, and the cucumber cut in STEP1. Pour sesame oil and place STEP3 on top.
