Multi-Purpose Salted Corn Soboro with Koya Dofu

Name: Multi-Purpose Salted Corn Soboro with Koya Dofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cob worth or 1 can Sweet corn kernels; 150 grams Ground meat (beef or pork); 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water); 1/2 Onion (finely chopped); 1 clove Garlic, finely chopped; 1 tbsp Vegetable oil; 1/3 tsp or (to taste) Salt; 2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce); 1/2 tsp Sugar; 1 tbsp Sake; 1 sprig Rosemary, if you have it

Servings: persons

1 cob worth or 1 can Sweet corn kernels
150 grams Ground meat (beef or pork)
1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water)
1/2 Onion (finely chopped)
1 clove Garlic, finely chopped
1 tbsp Vegetable oil
1/3 tsp or (to taste) Salt
2 tsp Tonkatsu sauce (or Japanese-style Worcestershire sauce)
1/2 tsp Sugar
1 tbsp Sake
1 sprig Rosemary, if you have it

1
If you have a fresh corn on the cob, either boil it or wrap it and microwave for 4 minutes.
2
Scrape off the kernels.
3
If you are using canned corn, drain the liquid.
4
Squeeze out the rehydrated koya dofu very well, and chop it up finely.
5
This is easy in a food processor.
6
Heat oil and garlic in a pan over medium heat.
7
When the garlic is fragrant, add the ground meat, salt and pepper, and cook until the meat is crumbly.
8
Add the onion, koya dofu, and corn in that order, stir frying between additions.
9
When everything is evenly coated in oil, add the remaining seasonings, stir fry over medium heat and it's done!
10
You can store this in the refrigerator for 3 days.
11
Top on a bowl of rice, in a pilaf, or to fill tortillas.
12
You can mix it with rice and make onigiri rice balls.
13
It might be better not to add garlic if you're using the soboro for bentos.
14
Adding parsley to counter-act the garlic odor.
15
Mix with pasta.
16
The fragrance of the rosemary is great!
17
If your children don't like herbs, you can omit.
18
Fill an omelette.
19
It goes really well with egg.
20
This omelette doesn't need ketchup on it.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cob worth or 1 can Sweet corn kernels, 150 grams Ground meat (beef or pork), 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water), 1/2 Onion (finely chopped), and more.

Yes, Multi-Purpose Salted Corn Soboro with Koya Dofu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!