When my mother visited us, she made me finely chopped dishes for my lunch box (bento). Now, whenever I think of Soboro (そぼろ), I would be happy and grateful for her and her tremendous love.
In brief, soboro is finely chopped dishes of meat, fish, egg or vegetables that are served sprinkled onto or mixed with rice.
Preparation & cook time: 30 minutes
♥ 3/4 cup rice
♥ 2 eggs
♥ long beans / green beans
♥ 2 carrots
♥ 1tsp anchovies
♥ 2 tsp sugar
♥ 2 tbsp sesame oil
1. Steam rice with beet root to obtain pink / red colored rice.
2. To make egg soboro (iritamago), mix eggs, 1 tsp sugar, 1 tsp anchovies in a bowl. Cook over a frying pan over medium heat. Use 2 wooden spoons (or 2 pairs of wooden chopsticks), keep stirring the egg mixture to allow them to form fine granules.
3. Cut long beans into small pieces of ~0.7 cm in length. Boil in salted water until crisp tender.
4. Place chopped carrots, 1 tsp sugar, pinch of salt in a small pan and boil over high heat. Lower the heat and simmer until the carrot is tender.
5. Serve carrot, beans, and egg soboro with rice. Drizzle generously with sesame oil.
♥ For lighter pink tone of steamed rice, use beet roots that were used for cooking soup. For red tone of rice, use fresh beet roots.
♥ For better taste, add 1 tsp of rice wine / sake / mirin / white wine when you make egg soboro or carrot soboro.
♥ For more variations and colorful soboro, consider sweet peppers soboro, tofu soboro (iridofu), meat (niku) soboro in soy sauce / oyster sauce.
♥ Sesame oil really brings the fragrance out. Among all the sesame oil that I have tried, I favor the sesame oil of Ghee Hiang Baby brand (www.ghee-hiang.com) manufactured in Penang, Malaysia, using methods and techniques learned from Fujian, China.