Soboro
"This is a recipe I found in the New York Times in the 1970s. The original recipe called for ground veal, but we found the texture of the veal somewhat rubbery. We use ground turkey. We also use the "lite" soy sauce, with less sodium. This recipe multiplies beautifully --- I usually make it with 5 pounds of ground turkey and freeze it. When reheating, use a low flame and add 1 or 2 tablespoons of water to help steam it. It's been one of our favorites since I found the recipe."
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Yields:
-
1 batch
- Serves:
- 4
ingredients
- 1 lb ground turkey
- 1⁄4 cup sake
- 1⁄4 cup soy sauce
- 2 tablespoons water
- 1 1⁄2 tablespoons sugar
- 1 tablespoon fresh ginger juice
directions
- Mix all ingredients together.
- Put in a skillet or pot large enough to hold the mixture if you've multiplied it, and cook over moderate heat, stirring frequently, until the turkey is cooked through.
- Reduce the heat to low and cook until the liquid is gone.
- Serve over rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in Savannah, GA and work as a medical transcriptionist, both full time for my main job and also with a private client who takes up about 20 hours a week. I wish I had more time to cook, but 2 jobs and a husband and a house and a garden and 2 cats take up a LOT of time! When I retire, stand back! Favorite cookbook is a toughie -- I've got lots and read them like novels, always being careful to wipe off the drool... Pet peeves? Fast "food" junk establishments. They're not restaurants, and they don't serve food.
<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
