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.
Servings4 servings
Cooking Time20 mins
Calories (1 serving)154 Calories
Sodium (1 serving)1.1 g
250g Cabbage
1/4 pcs Onion
1 piece Cucumber
1 tablespoon Sesame oil
2 tablespoons KOMBU TSUYU
2 tablespoons Water
1/2 teaspoon Starch


  1. 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.
  2. Put ground chicken in a pot, add A in order, and scramble well, using 3-4 chopsticks.
  3. Put STEP2 over medium heat, and scramble continuously using chopsticks.
  4. Dish up the cabbage, drained onion, and the cucumber cut in STEP1. Pour sesame oil and place STEP3 on top.