Pork Soboro Served Over Rice

4 min readAug 11, 2021

….Soboro means crumbled meat. This is not a Japanese dish, but this is my style. It’s so easy to make even for family. It’s used like furikake in many situations — sprinkled onto rice. This soboro tastes spicy and savory. If you add some egg scramble and sliced avocado, the flavor is much better. It tastes different even if you put it on noodles. Meat soboro stays good for a week in the refrigerator and freezes beautifully. It’s a good recipe to use when you’re busy. Today, the plating piled up beautifully. Cooking time is short, and it looks good and delicious. …Um….my husband broke down my beautiful plating all at once with a spoon…..But the taste will be the same.

Servings: 2

Time: 40 minutes

Ingredients:

1 1/2 cup steamed rice
1/2 avocado, sliced thinly
4 eggs
1/2 ts mirin
sea salt to taste
2 Ts avocado oil
0.5 lb ground pork
1 cup sweet baby cauliflower, cut into small size
2 Ts sesame oil
2 Ts green onion, minced
1 Ts ginger juice
1 Ts gochujang
1 /2 Ts chili powder
1 Ts Mat-Gan-Jang
1 Ts Mirin
toasted sesame seeds to taste

Cooking Instructions:

Heat a pan with medium heat and add 1 Ts sesame oil, garlic, and green onion to stir them for 2 minutes.

2. Add the ground pork into the pan to stir them until the moisture is gone.

3. Add the ginger juice into the pan and stir them for 1 minute.

4. Add the sweet baby cauliflower, gochujang, chili powder, Mat-Gan-Jang, and Mirin into the pan to stir them until the moisture is gone.

5. Sprinkle 1 Ts sesame oil and toasted sesame seeds into the pan. Turn off the heat and set aside. You can keep this in the refrigerator for up to a week or freeze for 1 month.

6. Heat a pan with medium heat and add some avocado oil into the pan. Beat the eggs into a bowl with a little sea salt and Mirin. Pour the egg into the pan to make egg scramble with an egg whisk. Turn off the heat and set aside.