Beef Soboro: An Easy ground beef Recipe for a Weeknight Dinner (2024)

FAQs

What does soboro mean in Japanese? ›

The word "soboro" is a Japanese word which refers to the streusel topping of the bun, which is often made with peanut butter as a key ingredient. Soboro refers to fried and minced meat or fish in Japanese, which resembles the streusel on top of the bread.

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant! It's also a healthier option, because the boiling process helps separate the fat from the meat, and it comes out quite lean.

Ground chicken is the most commonly used protein for this dish, so we call it tori soboro (鶏そぼろ), literally “chicken ground.”

Suji, a Japanese dish made from tendons; see tendon as food. The South Asian name for semolina, a food ingredient.

Put the ground chuck in a large pot or Dutch oven and add seasonings. Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy.

However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.

How to Tenderize Steaks and Chickens with Baking Soda. Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers. It raises the pH levels on the surface and makes it tougher (pun intended) for the proteins in the meat to bond.

Break meat into smaller pieces, season, and brown.

Break the ground beef into smaller and smaller pieces with your spatula. Sprinkle with salt and any spices you are using. Do not stir continuously, instead let it cook for a minute between each stir to let the moisture evaporate and allow the meat to brown.

Step 1: Add the ground beef to a hot, heavy bottomed pan. Step 2: After the beef has cooked for 3-5 minutes, add the salt. Step 3: Once the fat has rendered, add in the spice mixture.

How to season your beef for spaghetti? ›

Use salt and pepper to season ground beef, turkey, or pork. Add garlic, onions, bell peppers, oregano, basil, parsley, or Italian seasoning for extra flavor. Stir red pepper flakes, chili powder, or hot sauce into the meat for a spicy kick.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Besides velveting the meat prior cooking, the meat in restaurants may be marinated with chemical meat tenderizers. The active ingredients are usually papain or bromelain, which are enzymes extracted from fruits.

There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Toss with fingers, leave for 30 minutes. Rinse, pat off excess water.

Niki Soboro is ground meat (this can be chicken, pork, or beef). It is usually seasoned with flavorings like soy sauce and a little sugar and then fried until fry.

Donburi rice bowl with setagaya soboro (ground chicken), topped with a chicken cutlet and organic egg custard, and garnished with pepper threads.

Soboro bread is a popular sweet bread found in Korean bakeries (“soboro” is actually a Japanese term that refers to minced things—like ground meats or this crumbly topping). Rounds of pillowy, milk-based dough get topped with a crunchy, not-too-sweet peanutty brown-sugar streusel.

Though often referred to as yoshoku – a Western-style dish – bread has a long history in Japan, dating back to the arrival of Portuguese traders in Nagasaki prefecture in the mid-16th century. The Japanese word for bread – pan – reflects these origins and stems from the Portuguese 'pão'.