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Taken from www.justbento.com
A soboro is rather like furikake, except that it’s moister. It’s used like furikake in many situations - sprinkled onto rice, folded into other things like eggs, and more. Soboro can be made of ground meat, flaked fish (though fish soboro is often called oboro instead), or egg (egg soboro is often called iri tamago, just to keep you confused!) Meat soboro (niku soboro) keeps for about a week in the refrigerator, and freezes beautifully, making it a great bento johbisai or staple for the omnivore.
This is a fairly universal recipe that you can use for ground meat of any kind - beef, pork, veal, turkey. I would use another formula for chicken, which has a more delicate flavor. (But ground chicken isn’t available here, so I don’t make chicken soboro that often since I have to grind up the meat myself.)
If you use a very lean meat, such as turkey, you may want to add a bit more oil. My preference is to use lean ground beef (in the U.S. about 90% lean).
this recipe uses 93% lean
This is the perfect bento filler. This recipe is from www.justbento.com
Cilantro olive salsa mixed in with a guacamole are the main ingredients in this easy snack/light meal.
taken from www.justbento.com
The key is to salt the chicken meat, then let it rest for a while. This causes the chicken to exude excess moisture, and firms up the meat. It does mean you need to plan ahead a bit to allow for the resting time, but it’s well worth it. You might wonder if a chicken dish can be so good with just salt and a little pepper, but it really is!