Shio-koji Soboro

1. 1

   ["Mince the onion.", "Boil a good amount of water in a frying pan and stir in the ground meat.", "When the water comes to a boil again and the meat has cooked through, drain the meat.", "Wipe the frying pan clean with a paper towel.", "Return the cooked meat to the frying pan along with the onion and all of the other ingredients.", "Boil down the liquid on medium-low heat.", "(The shio-koji burns easily, so if you're worried, cook on low).", "After about 7-8 minutes, the meat will become light and fluffy.", "When the meat becomes crumbly and the liquid cooks down, I think you'll understand when I say that it becomes ""light.""

* Per serving · 4 servings · Values may vary.

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