Soboroni refers to any dish in which mince meat (soboro) is simmered (niru). In this nimono dish, the naturally sweet kabocha absorbs the juicy umami of the minced meat to create a balanced harmony of flavour in each bite.
Soboro can actually be made of minced beef, pork or chicken, fish flakes or pieces of shrimp, or even scrambled eggs. The protein can be pre-seasoned or cooked as is, but must be cooked until quite crumbly, with no remaining liquid. It is commonly used as a topping for rice or a bento filler.
Soboroni is enjoyed as is, and can also be used in bentos, croquette, gratin etc.
|Dashi||1 ½ cup|
|Sesame oil||1 Tbsp|
|Soy sauce||1 Tbsp|
Stir-fry the ginger and minced meat in a frying pan over medium heat. When the colour changes, add the kabocha and dashi. The liquid should almost cover the ingredients.
Bring to a boil and remove the scum.
Cover with a lid or otoshibuta (drop lid) and cook for another 7-10 minutes, or until the liquid has reduced by half or two thirds. If the liquid reduces before the kabocha has softened, add water as required.