Chicken (or Turkey) Soboro
An easy meal-prep protein that looks simple but packs a deliciously sweet and savory taste.
Equipment
- 1 large pot or pan
Ingredients
- 1 TBSP olive oil sub avocado oil or other neutral flavor oil
- 2 tsp minced ginger
- 2 lbs ground chicken or turkey
- 1/4 cup diced mushrooms (optional) I like adding vegetables where I can... in this case I added some leftover enoki mushrooms I had for a nutritional boost)
For the simmering sauce
- 2 TBSP sake
- 1 TBSP sugar
- 2 TBSP mirin
- 4 TBSP soy sauce
Optional toppers
- beni shoga (red pickled ginger strips)
- diced scallions
- poached egg
Instructions
- Add oil to a pan on medium heat, and then add ginger. Sauté until fragrant.1 TBSP olive oil, 2 tsp minced ginger
- Add ground meat and sauce until most of the pink is gone. Use the spatula to periodically break the large chunks of ground meat down so that you have a relatively uniform consistency at the end. Add the mushrooms if using and continue to sauté2 lbs ground chicken or turkey, 1/4 cup diced mushrooms (optional)
- Add the simmering sauce. Sauté. Keep using the spatula to break down the large chunks of ground meat as you continue to cook. Stir occasionally.2 TBSP sake, 1 TBSP sugar, 4 TBSP soy sauce, 2 TBSP mirin
- Continue to cook until most of the liquid has evaporated.
- Serve on top of rice and topped with red pickled ginger strips, diced scallion, and a poached egg (or as desired).beni shoga (red pickled ginger strips), diced scallions, poached egg
Notes
To make this 100% gluten free, use gluten free tamari instead of soy sauce.
You can "hide" other diced vegetables in this dish, like eggplant or mushrooms. Enoki mushrooms are very mild in flavor. Diced shiitake mushrooms would be a delicious alternative, but would change the flavor a bit.